New This Month

Lychee Ginger Ice


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

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Nicole Franzen


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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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