KEM TRAI VAI VOI GUNG- LYCHEE AND GINGER ICE

Steps:

• 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.