Drain canned lychee, combine lychee liquid and fruit with sugar and lemon and marinate for 1 hour.
Soak gelatin in cold water. Mix lychee juice with 1/2 L (approximately 2 cups) water and heat slightly. Squeeze out gelatin well and dissolve into lychee juice while stirring.
Add half lychee fruits to gelatin mixture, fill into four small ring molds and leave in refrigerator to set. Before serving, briefly dip molds into hot water, remove gelatin from molds and distribute remaining lychee fruits to center of gelatin.