Lychee and Ginger Ice Recipe

(Kem Trai Vai Voi Gung)

Ingredients : Serves 4

100 g

15 g

150 ml

Garnish

1 sprig

Lychees in heavy syrup

Root ginger, peeled and grated

Water

Fresh mint leaves

Lychees

Sponge ginger biscuits (optional)

• 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, lychees and a biscuit, if desired.