Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Lychees in heavy syrup
1/2 oz Ginger root -- peeled and
Grated
2/3 c Water

--------------------------GARNISH-------------------------------
Fresh mint leaves
Lychees
Sponge ginger cookies --
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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