Lychee And Ginger Ice Cream Sauce And Bellini.

• Lychee and Ginger Ice Cream Sauce.
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 can (15oz) lychees
• 1 tablespoon butter
• 1 tablespoon candied ginger, minced
• 2 tablespoons lime juice
• Bellini.
• 1/2 inch slice fresh ginger, with skin
• 1/2 cup granulated sugar
• 1 cup cold water
• 1 can (15oz) lychees drained and then semi-frozen
• 3-4 tablespoons lime juice
• 1 bottle Champagne or Sparkling Wine chilled

1. To make Lychee Sauce: Mix together sugar and cornstarch in a sauce pan.rnDrain syrup from lychees (about 1 cup) and blend into cornstarch mixture.rnAdd butter and ginger and cook, stirring, until sauce bubbles and thickens (about 2 minutes).rnRemove from heat and stir in lychees and lime juice.rnServe warm or room temperature spooned over ice cream.
2. For the Bellini: Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to a boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
3. In a blender add lychees and blend until completely pureed. rnAdd ginger simple syrup, lime juice and the syrup from drained lychees, blend and then place into the refrigerator to cool.
4. For serving:rnPour puree to a cocktail shaker, top off with Champagne and shake vigorously to combine. Pour into Champagne or any tall glasses and repeat process as needed. rnrnThis photo was taking May/ 29/ 2011 at my Son's In Law Birthday Brunch.

cream sauce, ubc, cornstarch, lychees, butter, candied ginger, lime juice, ginger, granulated sugar, cold water, lime juice, sparkling wine

Taken from food52.com/recipes/12159-lychee-and-ginger-ice-cream-sauce-and-bellini (may not work)