5 Ingredients or Fewer

Snow Peony Punch

November  8, 2011
Author Notes

This is a very light, refreshing punch offering a bouquet of coconut, ginger, and lychee that is punctuated with a lively peony garnish made of canned lychee and gari (sushi ginger). This recipe serves 2, but can easily be scaled up for larger parties. —JWC

  • Serves 2
  • Punch
  • 1 cup Coconut water (not coconut cream or coconut milk)
  • 1/2 cup Ginger ale (diet ginger ale can be used)
  • 1/4 cup Syrup from 1 can of lychees
  • Garnish
  • 1/2 cup Very finely flaked coconut (not shredded coconut)
  • 5 Lychees (canned), drained and patted dry
  • Gari (sushi ginger), drained and patted dry
In This Recipe
  1. To make punch: Mix together coconut water, ginger ale, and lychee syrup in a small pitcher. Stir well. Pour into rimmed glasses. Add garnish. If desired, sprinkle additional coconut over the top of the drinks.
  2. To rim glasses: Wipe the rims of glasses using one lychee. Place flaked coconut on a plate or shallow dish and then roll the rims of the glasses in the coconut (as you would rim a glass with salt).
  3. To make peony garnish: Make small cuts from the open top of a lychee to nearly the bottom, to create separable petals without cutting all the way through. Set aside. Take one whole lychee and stuff the center with 1-2 pieces of gari. Wrap additional leaves of gari around the outside of the lychee. Place gari-wrapped lychee inside the cut lychee. Secure entire peony using a cocktail pick.

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