4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness)
1 cup purified water
juice and zest of 1 large lime
2/3 cup light agave syrup OR other preferred sweetener
2-4 packed tablespoons fresh basil leaves plus more for garnish
Puree the lychees in a blender. Add the rest of the ingredients and puree until smooth. You might need to blend in 2 batches. Chill well in the refrigerator, and process in your ice-cream maker for 20-25 minutes. Optionally, add more basil pieces at the last 5 minutes of the freezing process. Freeze for at least 2-3 hours before serving.
Raw Rhubarb Compote
(Adapted from here)
1 lb fresh rhubarb – sliced very thinly
1/3 cup raw honey
2 teaspoons Grand Marnier liqueur (optional)
1/3 cup chopped dried apricots
1/3 cup dried cranberries
8-10 sprigs of fresh rosemary
Mix the sliced rhubarb thoroughly with the rest of the ingredients and marinate for at least 24 hours, stirring occasionally. Remove rosemary from compote before serving.