Kem Trai Vai Voi Gung Lychee And Ginger Ice Recipes

KEM TRAI VAI VOI GUNG- LYCHEE AND GINGER ICE

Kem Trai Vai Voi Gung- Lychee and Ginger Ice image

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

Ingredients

100 g lychees in heavy syrup
15 g gingerroot, peeled and grated
150 ml water
mint leaf, for garnish
lychees, for garnish

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

GINGER AND LYCHEE CAIPIRINHAS

Ginger and Lychee Caipirinhas image

Categories Liqueur Alcoholic Ginger Cocktail Party Cocktail Lime Lychee Bon Appétit Drink

Yield Makes 8

Number Of Ingredients 7

Ingredients

8 tablespoons ginger syrup , divided
16 drained canned lychees in syrup (8 tablespoons syrup reserved), divided
4 limes, each cut into 8 wedges, divided
16 teaspoons Velvet Falernum liqueur,* divided
2 cups cachaça,* divided
8 cups ice cubes, divided
*Velvet Falernum, a liqueur from Barbados, and cachaça, a Brazilian liquor made from sugarcane juice, are available at some liquor stores.

Steps:

Place 8 rocks glasses on work surface. Place 1 tablespoon ginger syrup , 2 lychees and 1 tablespoon lychee syrup, 4 lime wedges, and 2 teaspoons Velvet Falernum in bottom of each glass. Using muddler or wooden spoon, mash lime wedges. Add 1/4 cup cachaça, then 1 cup ice cubes to each glass and stir to blend.

LYCHEE GINGER MARTINI

Lychee Ginger Martini image

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

Ingredients

1 ounce lychee puree
1 1/2 ounces vodka
1/2 ounce triple sec
ginger beer

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.

LYCHEE GINGER ICE

Lychee Ginger Ice image

Crushing ice, refreezing it, and crushing it again gives it a texture like that of a snow cone.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 5

Ingredients

1 can (20 ounces) lychees in heavy syrup, strained, syrup reserved
2-inch piece fresh ginger, peeled and thinly sliced
8 cups ice (about 2 pounds)
6 to 8 ounces Domaine de Canton ginger liqueur, chilled (optional)
Sesame cookies, for serving

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.

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