Lychee Champagne Sorbet

An easy-to-follow dessert that adds sparkle to the holidays.

INGREDIENTS

• 4 cups lychees
• ¼ cup lychee syrup
• ½ cup water
• ½ cup sugar
• 1 tablespoon lemon juice, freshly squeezed
• 2 cups champagne or sparkling wine

DIRECTIONS

1. In a small saucepan, combine the water and sugar. Heat on medium until sugar dissolves. Raise the heat and boil the syrup for 3 minutes. Set aside and cool.
2. Puree the lychees and lychee syrup in a blender until smooth. Pour the mixture into a bowl.
3. Add the syrup, lemon juice and champagne to the puree. Stir well. Cover and chill for at least 1 hour.
4. Pour the mixture into the bowl of an ice cream maker and freeze by churning for 20-25 minutes or according to instructions.
5. Transfer the sorbet to a container and store in freezer to harden for at least 4 hours before serving.

SERVES: 4
PREP TIME: 6 hours
COOKING TIME: 5 minutes

*Make sorbet one day in advance of serving. Freeze the bowl of an ice cream maker for at least one day before making the sorbet.