LYCHEE GINGER ICE
Crushing ice, refreezing it, and crushing it again gives it a texture like that of a snow cone.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Puree lychees with 1/4 cup syrup in a food processor or blender until smooth. Transfer to a sieve set over a bowl; stir and press on solids to drain as much liquid as possible. (You should have about 1 cup.) Discard solids and refrigerate juice until cold, at least 1 hour; juice can be made up to 3 days ahead.
- Bring remaining syrup and ginger to a boil in a small saucepan over high heat. Reduce heat and simmer 3 minutes. Let cool to room temperature, strain, and discard ginger. Refrigerate syrup at least 1 hour; syrup can be made up to 3 days ahead.
- Pulse ice, 2 cups at a time, in food processor. Transfer to a freezer bag and freeze at least 30 minutes and up to 1 day.
- Stir together lychee juice and ginger syrup. Break ice in bag into small pieces with the bottom of a heavy skillet. Pulse ice, 2 cups at a time, in processor to the texture of shaved ice. Divide ice and lychee mixture evenly among bowls and top with liqueur. Serve with cookies.
KEM TRAI VAI VOI GUNG- LYCHEE AND GINGER ICE
Make and share this Kem Trai Vai Voi Gung- Lychee and Ginger Ice recipe from Food.com.
Provided by AmandaInOz
Categories Frozen Desserts
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree.
- Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours.
- Break the iced mixture into chunks and process again until slushy.
- Return to the baking tin and freeze once more until solid.
- Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls.
- Garnish with mint leaves and lychees.
Nutrition Facts : Calories 3, Sodium 1.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.1
LYCHEE GINGER MARTINI
A fresh and crisp drink. I first made this to serve at an Asian-themed dinner party, and it was great! The original recipe called for crystallized ginger to be placed in the glass, but I felt weird about that so I left it out. I'm not sure what lychee puree is exactly, so I found canned lychees in syrup at my grocery store and blended them for a few minutes. I had to strain it a little through a colander because the lychees didn't blend perfectly so it was a little gross looking, but in the end I came out with a milky liquid that worked well.
Provided by horseplay
Categories Beverages
Time 10m
Yield 1 martini, 1 serving(s)
Number Of Ingredients 4
Steps:
- Rim glass with coarse sugar if desired.
- Place lychee puree, vodka, and triple sec in a shaker with ice.
- Shake until chilled and strain into a martini glass.
- Fill the martini glass with ginger beer.
- Garnish with an exotic fruit such as a lychee or a slice of starfruit.
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