Makes a little over a pint (~2 1/2 cups)
*1 20 oz can of lychees in syrup
*1 lime, juiced
*1/2 teaspoon grenadine
*1 teaspoon lychee vodka
Puree all the ingredients together until smooth. I don't mind a bit of texture in my sorbets but if you'd rather strain it to remove all the solids, go for it. Chill thoroughly and then churn in your ice cream maker for about 20 minutes, at which point you can scoop it into a pint container to ripen a bit longer in the freezer, or have soft-serve sorbet right away! If you do pop it in the freezer, make sure to take it out a good 5-10 minutes before scooping, because it does freeze hard.