The first time I ever tasted lychee was in beverage form at a Malaysian restaurant about 12 years ago. It was my first experience with both lychee and Malaysian food and I immediately became a fan of both. I went on a search for lychee all throughout Chinatown. At that time, it was only available canned. It is now easy to find fresh lychee in Chinatown, as well as any good quality supermarket. It’s now the season for it. Instead of just eating them as is, I decided to try using them in some recipes this year. It took a lot of self control to resist eating while I was peeling and pitting them.
While I loved the lychee drink I ordered, the cloudy off white beverage is not the most aesthetically pleasing thing to look at. In this lychee drink, I added some blood orange juice to give it some color so the aesthetics will match the flavor.
20 lychees, peeled and pitted
juice of 8 limes (about 1/2 cup of lime juice)
juice of 2 blood oranges
1 cup water
1 cup store bought lychee juice (I used Ceres brand, which is 100% juice with no sugar added, but it is a blend with pear juice)
1/4 cup sugar
Put the lychees in a blender or food processor and puree well. Add lime juice, blood orange juice, water and store bough juice. Blend until thoroughly combined.
Add sugar and mix well.
Strain, if desired. However, the pulp does not bother me.
Serve over ice.