1 honeydew melon
8ozs 225g lychees
4 pieces stem ginger
2 Tblsp ginger syrup
Cut melon in half, remove seeds, scoop out the flesh with a melon baller. Reserve juices. Peel lychees and either leave whole or halve and remove stone. Slice stem ginger. Mix together melon juice with ginger syrup.
Divide fruit into 4 small glasses. Pour syrup over the fruit and decorate with sliced ginger.