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.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 106.2mg||3 %|
|Total Carbohydrate 157.9g||46 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 153.8g|
|Protein 0.8g||1 %|
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Calories per serving: 615
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