1 bottle Moscato di Asti, chilled
24 fresh lychees
1 lime, juiced
2 tablespoons organic honey (local to you)
1 tablespoon chopped cilantro
Grinds of fresh black pepper (optional)
To make the sorbetto, pop open the bottle of chilled (so it doesn't explode) Moscato di Asti and pour it into your ice cream maker and turn according to your manufacturers' instructions. Meanwhile, place a storage container for it in the freezer. Keep the frozen sorbetto in the frozen container until ready to serve.
For the lychees, peel them and remove the June Bug-like pit trying to only break the fruit in half. Place the lychees in a bowl and toss with the lime juice, honey, cilantro and pepper to macerate. Chill until ready to serve.
In chilled dessert glasses or bowls place a scoop of the Moscato di Asti sorbetto and spoon the macerated lychees over it.