- quarter of a watermelon
- fresh lychees (tinned could be used)
- ginger sauce
- mint, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a melon baller, scoop out as many balls of watermelon as are required for the number of guests. Add to the lychees in a bowl and mix together. Place the mix of watermelon and lychee into individual serving dishes. Top with a scoop of icecream and drizzle some ginger sauce over the top. Garnish with mint leaves and serve.
• For people wishing to obtain the ginger sauce in this recipe, a supplier called Dijon Foods has two outlets in Sydney. The addresses are as follows:
5–7 Resolution Drive, Caringbah (off Endeavour Road)
Tel: 9531 8388
Open 8.30am–6pm Mon–Sat
Unit 6/8 Gladstone Road, Castle Hill
Tel: 8850 7811