Recipe - Lychee Sherbet

24 Lychees
1 pack Gelatin, unflavored
One fourth cup Water, cold
1/3 cup Milk
One half cup Sugar
1/3 cup Milk
1 cup Half and half
1 teaspoon Lemon juice

Peel and seed lychees. Squeeze lychees through 2 thicknesses of
cheesecloth to obtain 1 cup juice. Sprinkle gelatin over cold water and let
stand 5 minutes. Scald milk, add soaked gelatin, and stir until thoroughly
dissolved. Add sugar, mixing well.
Cool. Add milk and half and half. Stir in lychee and lemon juice. Freeze
in ice cream freezer.

Source: _Heart of the Palms: Favorite recipes of the Palm Beaches_ Posted
on GEnie by S.ZENSEN [Pattye], Jun 18, 1992 MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini