| 1 | In a blender, puree the lichees fruit. |
| 2 | Add the sugar and orange juice and freeze according to the ice-cream maker"s instructions. |
| 3 | Puree the raspberries in a blender. |
| 4 | Strain into a small bowl through the fine-mesh strainer. |
| 5 | Mix in the sugar. |
| 6 | Refrigerate until ready to use. |
| 7 | To serve, make a pool of raspberry sauce on a small plate and add the sorbet in the center. |
| 8 | Ken hom - prodigy guest chefs cookboo |
