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lychee

Blueberry Rickety Eyeball Punch

Stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. Place on a foil-lined baking sheet and freeze, about 1 hour. (Wait until the "eyeballs" thaw a bit before eating, so that you don't choke on them.)Stir together 5 tab

Christmas Bonanza (non alcoholic cocktail)

1. Put heaps of crushed ice into a hurricane glass. 2. Cut off two leaves from the top of the pineapple, make a slit in the base of each at opposite angles and feed onto side of the glass (making a ‘V’ shape). 3. Cut a thin wedge of pineapple, slit

Green monster and lychee TNT

1) Cut the streaky bacon into quarters. Cook the bacon to a large frying pan over medium-low heat until crisp and then add the rock candy. 2) Candy the bacon for 30 seconds, then turn off the heat. While the bacon is cooking, add the avocado and 1

Cucumber lychee sake

For the ginger simple syrup:1) Combine the ginger, water and sugar in a small saucepan and simmer until the sugar has completely dissolved. Set aside to cool.To make up the cucumber lychee sake:1) Peel and half the cucumbers. Cut half a cucumber into

Lychee gelatine shot

1) In a medium bowl, combine the gelatine and the sugar. In a small saucepan, bring water to a boil. Add boiling water to the bowl and whisk vigorously to dissolve the gelatine. 2) To the gelatine mixture, add 250ml of lychee syrup and rum and whisk

Lychee martini

1) Pour can of lychee fruit into a strainer. Reserve 30ml lychee juice. 2) In a shaker, add crushed ice, lychee liqueur, vodka, lime juice and reserved lychee juice. 3) Shake well. Pour mixture into chilled martini glasses over a few pieces of lych

Lychee martini

1) In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled. Pour into 2 martini glasses and garnish with lychees.

Lychee Mojito

Into four tall tumblers, add one tablespoon maple syrup, about ten mint leaves, three to four lime wedges and two lychees. Just before your guests arrive, muddle together to bring out the flavors. When your guests arrive, fill each glass with crus

Lemongrass-Lychee Champagne Cocktail

Drain lychee syrup into a small pan. Cut lemongrass into thirds and bruise with the back of a chef’s knife. Add lemongrass to lychee syrup and bring to a boil over medium-high heat. Reduce heat and simmer for two minutes. Remove from heat and cool t

Fruit Salad with Star Anise Syrup

Prepare the fruit and chill in the fridge. Just before serving, in a small saute pan, warm the maple syrup, orange juice, star anise and cinnamon and mix well to infuse their flavors. Remove from heat and chill in the fridge. Just before servin

Rose Bellini

Put some ice in a cocktail shaker and add the rose syrup, lychee juce, and the Goldschlager. Shake well then strain into a champagne flute. Top with either Champagne or Prosecco. Garnish with a few drops of rosewater and rose petals.

Apple, Lychee, and Raspberry Crumble

Preheat oven to 180°C. Heat a wok over high heat and melt two tablespoons of butter. Add the apples and stir-fry for one minute. Add the cinnamon and sugar and stir-fry the apples until caramelized, about two minutes. Add the lychees and ra

Strawberry-Blackberry Summer Trifle

Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle. Hull and halve the remaining strawberries, and toss them with the blackberries and sugar in a medium bowl, cover with cling film and set aside until they g

Lychee and Coconut Milk Panna Cotta

1. Using a blender blitz the lychees along with the juice and put into a saucepan. 2. Add the coconut milk to the lychees. Bash the lemongrass to release their flavour and add to the coconut milk mixture. Bring to a gentle simmer then cover the sa