Ingredients for Kem Trai Vai Voi Gung Lychee And Ginger Ice
- Lychees In Heavy Syrup
- Gingerroot
- 1/2 cup water
- Mint Leaf
- 200g fresh lychees (pitted and roughly chopped)
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How to Make Kem Trai Vai Voi Gung Lychee And Ginger Ice
- Combine 200g fresh lychees (pitted and roughly chopped), 2 tablespoons grated fresh ginger, and 1/2 cup of water in a blender or food processor.
- Blend until you achieve a completely smooth puree. Strain the puree through a fine-mesh sieve for a smoother texture (optional).
- Pour the lychee-ginger puree into a 23cm square baking tin or similar freezer-safe container.
- Freeze for at least 3 hours, or until completely solid.
- Remove from the freezer and let sit at room temperature for 10-15 minutes to slightly soften.
- Break the frozen mixture into chunks and process in a food processor until slushy but not completely melted.
- Return the slushy mixture to the baking tin and freeze again for at least 2 hours, or until solid.
- Let the ice soften for 5-10 minutes before scooping into 4 champagne glasses or small bowls.
- Garnish with fresh mint leaves and a few fresh lychees for a beautiful and flavorful finish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
