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Serves
Makes 3 cups sauce and 6 Bellini.
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.
—Kukla
Ingredients
- Lychee and Ginger Ice Cream Sauce.
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• ¼ cup sugar
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• 1 tablespoon cornstarch
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• 1 can (15oz) lychees
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• 1 tablespoon butter
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• 1 tablespoon candied ginger, minced
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• 2 tablespoons lime juice
- Bellini.
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• ½ inch slice fresh ginger, with skin
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• ½ cup granulated sugar
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• 1 cup cold water
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• 1 can (15oz) lychees drained and then semi-frozen
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• 3-4 tablespoons lime juice
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• 1 bottle Champagne or Sparkling Wine chilled
Directions
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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.
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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.
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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.
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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.
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