Kem Trai Vai Voi Gung- Lychee And Ginger Ice

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.

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Nutrient	Quantity
Water	35542.89 g
Calcium, Ca	3555 mg
Sodium, Na	711 mg
Ash	24.885 g
Copper, Cu	2.4885 mg
Magnesium, Mg	711 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Water	150	0	0	0
mint leaf	0	0	0	0
gingerroot	15	0	0	0
lychee	0	0	0	0
lychee heavy syrup	100	0	0	0