Lychee Shiso Sorbet

• 2 cups water
• 1/3 cup light agave nectar
• 6 shiso leaves (I used green)
• 1 1/2 cups chilled ripe lychee (the fruit I had was very ripe so I had them in the refrigerator - I've found the colder everything is to begin with the better for the final concotion)
• 1 small meyer lemon and 1 small lime for scant 1/4 cup of lemon-lime juice

1. Make a simple syrup by combining the water and agave in a small saucepan. Bring mixture to a boil. Remove from heat and transfer to a bowl or glass jar (I used a 2 cup pyrex measure). Roll two shiso leaves between your fingers to lightly bruise, add these to the simple syrup. Steep overnight in the refrigerator.
2. Over a glass bowl (or if you have one, a quart sized pyrex measure) peel and pit the lychee, roughly breaking the fruits in half. They are very juicy when ripe so be sure to catch all of the juices in your bowl. Even after removing the pit, lychee also have a thin, dark, semi-hard membrane on the inside. Although imperceptible when you are eating the fruit alone, I tried to cut away the darkest and hardest parts. What I did not cut away are the brown nutty looking flecks in the photo.
3. Roll remaining four shiso leaves and cut into chiffonade.
4. Combine chilled syrup (discarding steeped shiso), lychee fruit, citrus juice and shiso in a blender. Puree to combine.
5. Pour mixture into your ice cream maker and process according to your manufacturer's directions. After 30 minutes my sorbet was still very soft but I was short on time so I packed it and froze longer for a firmer texture. Enjoy!

water, light agave, shiso leaves, chilled ripe lychee, lemon

Taken from food52.com/recipes/5682-lychee-shiso-sorbet (may not work)