Raspberry Sorbet with Exotic Fruit

Simmer the sugar and 200 ml (approximately 3/4 cup) water for about 15 minutes, then cool. Thaw the raspberries and set put some nice berries aside for garnish. Mix the remaining berries with the lemon juice and puree through a fine sieve. Mix in the sparkling wine and sugar syrup. Pour into a shallow metal bowl and freeze for at least 4 hours, stirring frequently with a fork to prevent the formation of large ice crystals.

Cut the pitahaya in half and scoop out small balls of the flesh. Peel, cut in half, and remove the pit from the lychees.