I may not have been crazy about my last few frozen dessert recipes, but I love this one! It seems like lychee has become a trendy flavor over the past few years. I've been eating lychees since childhood, but I've never had Lychee Sorbet. It has all the wonderful flavor of the fruit in a slushy kind of texture.
The recipe calls for canned lychees and makes use of the syrup they're packed in. The fresh fruit (in back) has a rough, thick skin you peel away with your fingers, and the juicy, white fruit has a pit inside. I once offered a very similar fruit, the longan, to some friends in college, who found the texture too weird and said it was like an eyeball. Which is funny, because the Mandarin long yan directly translates as "dragon's eye"; (the Mandarin for lychee is li zhi).
The sorbet is a cinch to whip up. I'll be cooling off again with it on some hot summer days.
From The Ultimate Ice Cream Book by Bruce Weinstein