Ingredients

Instructions

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