The little touch of saké gives a kick to this delicate sorbet.
PEEL AND DICE THE PEARS. Drain the lychees.
COMBINE THE SUGAR AND
DRAIN THE COOKED PEAR, THEN PUREE IT IN A BLENDER, ADDING HALF THE LYCHEES AND THE SAKÉ. Adjust the consistency of the fruit purée by adding a little lychee syrup and/or pear poaching syrup.
TRANSFER THE MIXTURE TO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. Serve the sorbet with the rest of the lychees.
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