Lychee Sorbet with Fruit Salsa

Ingredients

• 1 tablespoon ginger fresh grated peeled
• 40 ounce lychees in heavy syrup whole seedless undrained canned
• 6 servings fruit salsa 
• 0.5 cup sugar 
• 2 cups water 

Equipment

• bowl
• sauce pan
• sieve
• blender
• colander
• cheesecloth

Directions

1. Combine the first 3 ingredients in a medium saucepan; bring to a boil.
2. Remove from heat; strain mixture through a double-layer cheesecloth-lined sieve into a bowl. Discard solids.
3. Strain lychees through a colander into a bowl, reserving 1/2 cup liquid; discard remaining liquid.
4. Combine lychees and 1/2 cup liquid in a blender, and process until smooth. Strain mixture through a double-layer cheesecloth-lined sieve into bowl over ginger mixture. Discard lychee pulp.
5. Pour the lychee mixture and ginger syrup into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
6. Serve sorbet with Fruit Salsa.
7. Garnish with mint sprigs, if desired.