Lychee and Ginger Ice

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Ingredients

1 can lychee in syrup
1 ounce fresh ginger, peeled and grated

Method

Combine the lychee and syrup, the ginger and 3/4 cup of water in a blender or food processor and blend to a fine puree. Pour the pureed mixture into a 9-inch-square baking pan. Cover and freeze until firm, about 3 hours. Break the iced mixture into chunks and process again until just slushy. Return to the pan and freeze until solid. Allow the mixture to soften slightly, about 5 minutes, before scooping into chilled dessert cups or champagne glasses. Serve, garnished with mint leaves, lychees and a light, crisp cookie, if desired.

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