Cantaloupe Lychee Sorbet
If you are looking for the most elegant frozen dessert of the summer that requires zero cooking and about fifteen minutes, Cantaloupe Lychee Sorbet is your answer. Fresh cantaloupe processed to a rustic granita-like texture, sweetened with local raw honey, topped with a whole canned lychee nut and fresh mint in a crystal coupe glass. If lychee is unfamiliar to you, here is what you need to know: it is a subtropical fruit with over two thousand years of cultivation history. People say it tastes like roses smell — and that is almost right. The important distinction is that roses, when eaten, are frequently astringent and bitter. Lychee is neither. It is sweet, floral, cool, and unlike anything else you have tasted. Canned lychee in syrup is available year-round at Asian grocery stores and most well-stocked supermarkets. Serve Cantaloupe Lychee Sorbet as a weeknight dessert, a Mother's Day brunch centerpiece, or add a half shot of blanco tequila for a frozen cocktail that will stop ...
