We had bright, sunny, beautiful weather last weekend. This is a rare thing in Seattle in March and therefore it called for celebration with lychee lemonade. Fresh lemonade is a great thirst quencher on a warm afternoon. When you combine tangy lemons with sweet lychees, you have a perfect summer drink . Lychees are a member of soapberry family and have a hard scaly reddish outer covering and sweet whitish edible flesh that surrounds a single large seed. Fresh lychees can be found in Asian grocery stores during summer. I used canned lychees for this recipe. You can also make this with lychee juice available in Asian or Indian grocery stores.
juice from 1 lemon
2 tablespoons sugar
2 cups water or sparkling water
1/4 cup ice cubes
handful of mint leaves
1. Take the lychees, lemon juice, sugar, 1cup of water and ice cubes in a blender. Blend until smooth.
2. Pour through a strainer into glasses and add more water and ice cubes if needed.
3. Add crushed mint leaves and garnish with a wedge of lime or lemon.
4. If you use canned lychee non-carbonated juice, just add lemon juice, ice cubes and sugar to the juice and mix well.