1. Mix sugar with water.
2. Peel and cut ginger into thin strips and add to the sugar.
3. Heat the mixture, stirring, till the sugar dissolves.
4. Simmer without stirring for 3-4 minutes.
5. Remove from heat and cool the syrup.
6. Soak almonds in hot water, peel and shred thinly.
7. Cut each lychee into half and discard the seeds.
8. Mix them with water melon cubes.
9. Pour the cooled sugar syrup on the fruits, toss well and chill in refrigerator.
10. To serve, place some fruit mixture with syrup in individual bowls.
11. Sprinkle with almonds and top with a scoop of vanilla ice cream.

Serves:6