When I saw these delicious fruits hanging out at the grocery store, I couldn't resist purchasing a few. This mild, floral sorbet makes a great light, summery dessert, but is also an excellent palate cleanser. Dig in!
For about 1 pint of sorbet, you'll need:
+ lychees, 1 pound
+ water, 3 tablespoons + 1 cup, divided
+ sugar, 1 tablespoon
+ raw honey, 2 tablespoons
Slice each lychee in half; gently peel away the pink skin and remove the nut. Discard. Add the flesh of the lychees to a small saucepan with the sugar and 3 tablespoons of water. Simmer, stirring constantly, until the liquid evaporates.
Puree in a food processor; pass through a sieve to remove pulp. Add reserved water to lychee mixture. Whisk in raw honey (if your honey has a "crown" of broken honeycomb and pollen, you may want to scrape this aside and use only pure honey), and refrigerate until cold.
Churn in an ice cream maker, according to directions, until thick and icy. Enjoy!