Lychee Sherbet

Place the cold water in a shallow dish. Sprinkle the gelatin evenly over the surface of the water and let stand for 5 minutes.

Heat the milk in a saucepan over medium-low heat. When hot, add the gelatin mixture and stir until the gelatin is dissolved. Remove from the heat and add the sugar. Mix until the sugar dissolves. Let the mixture cool completely.

Add the half and half to the cooled mixture. Stir in the lychee and lemon juices. Mix well.

Pour the mixture into an ice cream machine and process on the sherbet or sorbet setting (or as directed by the machine manufacturer).

Store the frozen sherbet in an airtight container in the freezer.

To make fresh-squeezed lychee juice from scratch, peel and seed 24 lychees. Squeeze the lychees through cheesecloth to strain the liquid. 24 lychees should yield 1 cup of juice. You can also buy lychee juice (look for 100% pure juice).