Photography: Raymond Hom
Source: Martha Stewart Weddings, Summer 2010
- 1/4 cup sugar
- 1 cup water
- 8 ounces (1 cup) strawberries, trimmed and halved
- 3 cans (15-ounce size) lychees in syrup, drained
- 3 tablespoons fresh lemon juice
Combine sugar and the water in small pan; simmer over medium heat, stirring, until sugar dissolves. Transfer syrup to large bowl to cool completely.
Puree strawberries and lychees in a food processor or blender until smooth. Strain through a fine strainer. Add puree and lemon juice to cooled syrup. Transfer to a 13-by-9-inch glass dish. Freeze, uncovered, raking with a fork every 30 minutes to keep it from becoming too solid, 2 1/2 to 3 hours. Serve immediately.