-Drain the syrup into the freezable tuberware and cover its well.
-Transfer the rambutan and pineapple chunks in the fridge.
– Put the syrup in the freezer and freeze it for 1 hour. Then take tit out and use the fork to grate, stir and mix the ice together. Cover and put it back in the freezer
– Keep repeat this process for the next 3 hour. Remember to grate, stir and mix the icy syrup every hour. It will require 4 hours altogether.
– Once ready to serve, grate the icy syrup and scoop into the serving glass bowl. Then top with rambutan and pineapple. Garnish with some mint leafs. Enjoy this refreshing dessert.
– Make sure you fill only 2/3 of the container before put the syrup in the freezer as it will increase in volume once hit the freezing point. Plus I will be easier to grate the ice.