Lychee Sherbet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
24: Lychees,
1 package: Gelatin, unflavored
1/4 cup: Water, cold
1/3 cup: Milk,
1/2 cup: Sugar,
1/3 cup: Milk,
1 cup: Half and half,
1 tsp: Lemon juice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp