Author Notes: Cooks prize Lychees for their exotic perfume and fruity flavor, but I always was a little apprehensive. They looked strange to me in their shells.
Than, when I found caned lychees, they were shelled, pitted, and juicy, just ready to use in this fragrant Sauce and Bellini which I made before with other caned or frozen fruits or berries. I add lime juice because the lychees are caned in heavy syrup.
Serves makes 3 cups sauce and 6 bellini.
Lychee and Ginger Ice Cream Sauce.
- • ¼ cup sugar
- • 1 tablespoon cornstarch
- • 1 can (15oz) lychees
- • 1 tablespoon butter
- • 1 tablespoon candied ginger, minced
- • 2 tablespoons lime juice
- • ½ inch slice fresh ginger, with skin
- • ½ cup granulated sugar
- • 1 cup cold water
- • 1 can (15oz) lychees drained and then semi-frozen
- • 3-4 tablespoons lime juice
- • 1 bottle Champagne or Sparkling Wine chilled
- To make Lychee Sauce: Mix together sugar and cornstarch in a sauce pan. Drain syrup from lychees (about 1 cup) and blend into cornstarch mixture. Add butter and ginger and cook, stirring, until sauce bubbles and thickens (about 2 minutes). Remove from heat and stir in lychees and lime juice. Serve warm or room temperature spooned over ice cream.
- For the Bellini: Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to a boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- In a blender add lychees and blend until completely pureed. Add ginger simple syrup, lime juice and the syrup from drained lychees, blend and then place into the refrigerator to cool.
- For serving: Pour puree to a cocktail shaker, top off with Champagne and shake vigorously to combine. Pour into Champagne or any tall glasses and repeat process as needed. This photo was taking May/ 29/ 2011 at my Son’s In Law Birthday Brunch.
- This recipe was entered in the contest for Your Best Soda Fountain Recipe