Lychee and ginger ice (kem trai vai voi gung)

Yield: 4 servings

Measure Ingredient
4 ounces Lychees in heavy syrup
½ ounce Ginger root -- peeled and
\N \N Grated
⅔ cup Water
\N \N Fresh mint leaves
\N \N Lychees
\N \N Sponge ginger cookies --
\N \N Optional


1. Put the lychees in a blender or food processor together with the ginger and water, and process to a fine puree. Pour the mixture into a 9-inch square baking pan and put into the freezer for 3 hours. 2.

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

Return to the baking pan and freeze once more until solid. 3. Allow the mixture to soften slightly (about 5 minutes) and scoop into 4 champane glasses or rice bowls. 4. Garnish with mint leaves, lychees, and a cookie, if desired.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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