1. Put the lychees in a blender or food processor together with the ginger and water, and process to a fine puree. Pour the mixture into a 9 inch square baking pan and put into the freezer for 3 hours.

2. Break the iced mixture into chunks and process again until slushy. Return to the baking pan and freeze once more until sold.

3. Allow the mixture to soften slighly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls. Garnish with mint leaves, lychees, and cooked, if desired.