Yield: 4 Servings

Ingredients:

• 1 can (20 oz.) pitted lychees in heavy syrup (available in the Asian grocery section or market)
• 1 Tbsp. pickled sushi ginger

Directions:

• Purée the lychees with their syrup, and the ginger, in a food processor or blender until completely smooth. Pour into a shallow pan and freeze until solid, about 4 hours or longer.
• Cut or break the frozen mixture into cubes, and purée in a food processor until creamy.
• Store in the freezer in a tightly closed container for up to one week. If the mixture should become solid, purée it again before serving.

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