Lychee and Ginger Ice

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.