A refreshing end for a summertime Asian meal.
1 (20-ounce) can lychees in syrup
2 tablespoons Grand Mariner liqueur, or ginger liqueur or rosewater
1 to 2 tablespoons fresh lemon juice
Pinch of salt
Put can of fruit into the freezer 12 to 18 hours or longer. Remove from freezer 1/2 hour before use or dip into hot water to soften slightly. Remove lid, draining any juice into food processor. Spoon out frozen fruit.
Add the remaining ingredients and process until smooth and slushy. Work quickly to preserve the frozen texture. Place a scoop of the sorbet into a pretty stemmed glass or serving bowl. Sorbet can be stored in the freezer in an airtight container. For the best texture, serve within four hours while slightly soft; two hours if no alcohol is used. Serve with ginger or sesame cookies, on the side. Makes 2 to 3 servings.
For additional ideas on making sorbet from canned fruits, see my blog item, A Rainbow of ‘Instant’ Fruit Sorbets.