Ingredients
- 1/4 cup thinly sliced peeled fresh ginger
- 16 cup brandied cherries
- 1/4 cup superfine sugar
- 1/2 cup fresh lime juice
- 12 ounce dark rum
Preparation
Baking Directions:
1.In a small saucepan, bring the lychee syrup and ginger to a boil.
Remove from the heat, cover and let steep for 30 minutes.
2.Meanwhile, stuff 16 lychees with brandied cherries.
Set each lychee in the cup of a mini muffin pan or in an ice cube tray.
Strain the lychee-ginger syrup and pour it over the lychees.
Freeze until firm, at least 4 hours.
3.Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved.
Add the rum and refrigerate until chilled, about 1 hour.
4.Unmold the lychee ice cubes into a small punch bowl.
Pour in the lime-rum mixture.
Add the ginger beer, stir gently and serve in ice-filled glasses.
Make ahead: The lychee ice cubes can be frozen for up to 1 week.