2 lb Fresh lychee fruit
- peeled and pitted
3/4 c  Sugar
1/4 c  Fresh orange juice

RASPBERRY SAUCE
2 c Fresh raspberries
1/4 c Sugar

IN A BLENDER, puree the lychee fruit. Add the sugar and orange juice and
freeze according to the ice-cream makers instructions. Puree the
raspberries in a blender. Strain into a small bowl through the fine-mesh
strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make
a pool of raspberry sauce on a small plate and add the sorbet in the
center.