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Lychee Sorbet


1/2 kg peeled lychees, with the seeds removed (this seems like a tedious chore at first, but it becomes easier without much practice).
1 cup white wine
1 cup sugar
1 cup water
lemon or lime juice

Cook the sugar and water together over low heat until the sugar is completely dissolved. Combine with the sugar, add the wine, then add the citrus juice to taste. Pour into an ice cream maker for about 15 minutes, or until frozen.

Alternatively, you can pour the mixture into a pan and put it in the freezer. When it is hard, scrape it up with a fork or similar utensil so that it has a texture of shaved ice. This, rather than sorbet, is called granite.

Courtesy of Rafael Neitzch at the Mansion Kempinski, Bangkok




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.