Yield: 4 servings
|4 ounces||Lychees in heavy syrup|
|½ ounce||Ginger root -- peeled and|
|\N \N||Fresh mint leaves|
|\N \N||Sponge ginger cookies --|
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