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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 Bellini which I made before with gooseberries.
I add lime juice to brighten the flavor of the berries.
- • ½ inch slice fresh ginger, with skin
- • ½ cup granulated sugar
- • 1 cup cold water
- • 1 can (15oz) lychees drained and then semi-frozen or 1 pound fresh gooseberries
- • 3 tablespoons lime juice
- • 1 bottle Musket Sparkling Wine, chilled
- Begin by making the ginger simple syrup. Thinly slice ginger. Place sugar, cold water and ginger slices to a saucepan.
- Bring to boil and stir until the sugar dissolves (when using gooseberries, simmer them in the syrup for about 5 minutes).
- Cover and let steep for 15 minutes. Strain, discard ginger Place lychees or gooseberries in a blender and blend until completely pureed. slices and chill.
- To serve: Pour puree to a cocktail shaker, top off with Sparkling Wine and shake vigorously to combine. Pour into tall glasses and repeat process as needed.
- This recipe was entered in the contest for Your Best Poolside Cocktail
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.