2 lb Fresh lychee fruit

- peeled and pitted 3/4 c Sugar

1/4 c Fresh orange juice

------------------------------RASPBERRY SAUCE------------------------------ 2 c Fresh raspberries

1/4 c Sugar

IN A BLENDER, puree the lychee fruit. Add the sugar and orange juice and freeze according to the ice-cream maker's instructions. Puree the raspberries in a blender. Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add the sorbet in the center.