Cooking with B.J

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Lychee Sherbet


-24 Lychees
-1 pk Gelatin (unflavored)
-1/4 cup Water (cold)
-1/3 cup Milk
-1/2 cup Sugar
-1 cup Half-and-half
-1 tsp. Lemon juice

1.  Peel and seed lychees. Squeeze lychees through 2 thickness of cheesecloth to obtain 1 cup juice.

2.   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.

3.  Add milk and half-and-half. Stir in lychee and lemon juice.

4.  Freeze in ice cream freezer.