Kem Trai Vai Voi Gung- Lychee And Ginger Ice

1. 1

   Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree.

2. 2

   Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours.

3. 3

   Break the iced mixture into chunks and process again until slushy.

4. 4

   Return to the baking tin and freeze once more until solid.

5. 5

   Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls.

6. 6

   Garnish with mint leaves and lychees.

* Per serving · 4 servings · Values may vary.

No additional tips available.