Exotic lychee (litchi) fruit lends a refreshing flavor to this simple sherbet. If you cannot find fresh lychees or lychee juice, try substituting other fruit nectars such as mango or peach.
Prep Time: 20 minutes
Ingredients:
- 24 lychees (litchis), peeled and seeded (or 1 cup lychee juice)
- 1/4 ounce (1 packet) unflavored gelatin
- 1/4 cup cold water
- 2/3 cup milk, divided use
- 1/2 cup sugar
- 1 cup half-and-half
- 1 teaspoon lemon juice
Preparation:
Place lychee fruit in a blender or food processor and pulse until finely chopped. Place two layers of cheesecloth over a bowl. Pour chopped lychees into cheesecloth. Twist to squeeze out the lychee juice to fill 1 cup. Discard the solids. Set juice aside.In a medium bowl, sprinkle unflavored gelatin over the cold water. Let stand for 5 minutes to bloom.
Pour 1/3 cup of the milk into a small saucepan. Heat until small bubbles begin to form around the edge of the pan. Remove pan from heat and add scalded milk to the the gelatin water. Stir vigorously until gelatin is dissolved.
Add sugar, stirring until no granules remain, then add remaining 1/3 cup milk, half-and-half, lychee juice, and lemon juice. Stir to combine.
Pour lychee sherbet mix into a manual or electric ice cream maker and process per manufacturer's instructions.
Yield: 6 servings
