Best 4 Lychee Ginger Ice Recipes

LYCHEE GINGER ICE

Steps:

• Puree lychees with 1/4 cup syrup in a food processor or blender until smooth. Transfer to a sieve set over a bowl; stir and press on solids to drain as much liquid as possible. (You should have about 1 cup.) Discard solids and refrigerate juice until cold, at least 1 hour; juice can be made up to 3 days ahead.
• Bring remaining syrup and ginger to a boil in a small saucepan over high heat. Reduce heat and simmer 3 minutes. Let cool to room temperature, strain, and discard ginger. Refrigerate syrup at least 1 hour; syrup can be made up to 3 days ahead.
• Pulse ice, 2 cups at a time, in food processor. Transfer to a freezer bag and freeze at least 30 minutes and up to 1 day.
• Stir together lychee juice and ginger syrup. Break ice in bag into small pieces with the bottom of a heavy skillet. Pulse ice, 2 cups at a time, in processor to the texture of shaved ice. Divide ice and lychee mixture evenly among bowls and top with liqueur. Serve with cookies.

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.

LYCHEE GINGER MARTINI

Steps:

• Rim glass with coarse sugar if desired.
• Place lychee puree, vodka, and triple sec in a shaker with ice.
• Shake until chilled and strain into a martini glass.
• Fill the martini glass with ginger beer.
• Garnish with an exotic fruit such as a lychee or a slice of starfruit.

LYCHEE & GINGER SORBET

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min. Blitz the drained lychees, fresh ginger slices and lychee syrup in a blender until very finely chopped. Pour through a sieve. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then put in a food processor. Tip in the egg white and whizz until thick, pale and smooth. Return to the container and freeze again, ideally overnight. Serve in scoops with slices of stem ginger and syrup poured over, with Chinese fortune cookies or thin butter or almond biscuits.