Kem Trai Vai Voi Gung- Lychee And Ginger Ice - cooking recipe

Ingredients

100 g lychees in heavy syrup
15 g gingerroot, peeled and grated
150 ml water
mint leaf, for garnish
lychees, for garnish

Preparation

Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree.
Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours.
Break the iced mixture into chunks and process again until slushy.
Return to the baking tin and freeze once more until solid.
Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls.
Garnish with mint leaves and lychees.