2 to 4 servings 

Ingredients

For the gelatin: 

• 2 (¼-ounce) envelopes unflavored gelatin 
• 1 ½ cups water 
• ¾ cup granulated sugar 
• 1 (12-ounce) can evaporated milk 
• 1 teaspoon almond extract 
• 1 (20-ounce) can lychees, drained but reserving ½ cup syrup  

For syrup: 

• ½ cup granulated sugar 
• ½ cup water 
• ½ teaspoon almond extract 

Procedure

• In a small stockpot, whisk unflavored gelatin powder into the water until completely dissolved. Liquid will look translucent. Add the sugar and blend well. Bring the mixture to a boil over medium-high heat for about 5 minutes. Remove the pan from the heat. 

• Add the evaporated milk and almond extract to the gelatin mixture and blend until smooth. Let this cool and firm up in the refrigerator for 4 to 6 hours.  

• To prepare the syrup, combine the sugar, water, and almond extract in a small saucepan. Bring to a boil in about 5 to 6 minutes. Remove the pan from heat and cool on the counter until the syrup is at room temperature. 

• To assemble, cut the chilled almond gelatin into 2-inch cubes. In a bowl, combine the gelatin cubes and almond-flavored syrup. Add the drained lychees and the reserved lychee syrup to the mixture. Cover and chill in the refrigerator until ready to serve. 

Recipe note: Fresh lychees are oval-shaped fruit measuring nearly 2 inches in diameter and have a deep red, coarse skin. Peeling this tough outer skin reveals a light pink, jelly-like fruit the size of a large grape. Lychees are naturally sweet and have a delicate floral scent. Canned lychees are similar in flavor and convenient when fresh ones are not in season.