In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water over medium heat. Stir occasionally until the sugar completely dissolves, bringing the mixture to a gentle boil. This should take about 3-5 minutes. Once dissolved, remove from heat and allow the syrup to cool for about 1 hour until it reaches room temperature.

While the simple syrup is cooling, peel and pit approximately 2 lbs of fresh lychee, yielding about 4 cups of lychee flesh. Place the lychee in a blender.

Once the simple syrup has cooled, pour it into the blender with the lychee flesh. Add a pinch of salt (about ¼ tsp) to balance out the sweetness. Blend on high until the mixture is completely smooth and creamy, approximately 1-2 minutes.

For the ice cream maker method, pour the blended mixture into your chilled ice cream maker. Churn the sorbet for 15-20 minutes or until it reaches a soft-serve consistency.

For the no-churn method, simply transfer the blended mixture into an airtight container. Smooth the top and cover the container with a lid or plastic wrap, then place it in the freezer. Allow the sorbet to freeze for about 3 hours or overnight until solid.

Once your refreshing lychee sorbet is ready, scoop it into chilled bowls. Garnish with a sprig of fresh mint or a splash of lime juice.