2stalks of lemongrass, bruised and coarsely chopped10 cmpiece of ginger, peeled and coarsely chopped16 lychees, peeled, stones removed, coarsely chopped150 gmraw caster sugar3½leaves of gelatine (titanium strength), soaked in cold water60 ml (¼ cup)green ginger wine150 gmpineapple, finely dicedTo serve:small mint leaves
Combine lemongrass, ginger, half the lychees and 1 litre water in a saucepan over medium-high heat, bring to the boil, then reduce heat and simmer until reduced to 2½ cups (about 45 minutes), then strain into a clean pan, discarding solids.
Add sugar to infused liquid, stir over medium heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Remove from heat, squeeze excess water from gelatine, add to pan and stir until gelatine dissolves. Add ginger wine and stir to combine, then pour into six 1/3 cup-capacity fluted moulds and refrigerate until set (about 4 hours).
To serve, dip jelly moulds briefly in hot water and turn onto plates. Combine pineapple, remaining lychees and mint leaves in a bowl and serve alongside jellies.