Lychee Sherbet

Ingredients
-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.