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Lychee Sherbet

24 Lychees
1 pack unflavored gelatin
1/4 cup cold water
1/3 cup milk
1/2 cup sugar
1 cup half & half
1 tsp. 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 & half. Stir in lychee and lemon juice. Freeze in ice cream freezer.

Source:
Heart of Palms: Favorite Recipes of the Palm Beaches.
June 18, 1992 by Sylvia Steiger.


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