Lychee shiso sorbet
Sorbets
In Hawai`i, July means lychee at the Farmer’s Market; whoever first thought to peel away the ripe red armor-like skin to reveal such a sweet, juicy white-fleshed fruit was (a) savvy and probably very hungry and (b) justly rewarded. Paired with shiso (thanks to Teri for the inspired use of this lovely, flavorful leaf, which in turn inspired my use of it here), this sorbet tastes just like the clear ume candy I used to love as a child. - gingerroot <br />Note: The lychee makes this quite sweet – I would not want to add any more sugar for my own palate. However because there is relatively little agave in the simple syrup the texture is more like a very soft, fine granita. <br />
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