I had never tried fresh lychee before I bought these. I thought I didn’t like them because the ones I had tried out of a tin tasted, well like tin, and syrup. Not a good combination.
So I bought these because they were cheap mainly and because The Washer Up kept trying to persuade me that they were lovely. And he was right. I don’t think I’ve ever said that before, that he was right I mean. He will be pleased.
It turns out that underneath that pink prehistoric armoured shell there is a delicately perfumed, lightly floral tasting, opalescent jewel of a fruit that is elegant, cool, sweet and delicious. Nothing at all like tin, which is nice.
I was going to make Lychee Martinis as that seems to be the lychee cocktail of choice but I saw Jamie Oliver doing Venice the other day and he was explaining the history of the Bellini that was invented in Harry’s Bar in Venice (something to do with the delicate peach colour resembling the golden glow in Bellini’s paintings) and he showed how to make an authentic one.
He used white peaches with their red skins still on (to get the light peachy colour) and he crushed the whole thing in his hand through a sieve into a jug. He then mixed the pulp with Prosecco (Italian sparkling wine) and poured it into the glass.
I tried to crush a lychee through a sieve, (there’s a first time for everything) but it didn’t work so I just pureed the fruits (without the seeds) with a stick blender. The puree is a milky white froth that I poured into the bottom of each glass and I topped it up with pink rose cava (Spanish sparkling wine) because I wanted it to echo the beautiful colour of the lychee skins. You could use normal sparkling instead for a more frosty effect.
Have a great weekend everyone!
Just a little something to quench your thirst if you are suffering like me in this unbearable heat. Sorry if you are in the rain somewhere but you can pretend it’s sunny and cheer yourself up with this refreshingly tropical drink if you like.
When it is this hot all I seem to do all day is drink water. Water is good but I do get a bit bored of it after a while. Agua Frescas are fruit based non alcoholic punches popular in Latin America and the Caribbean. It is basically just pureed fruit with water, lime juice and honey to sweeten. This is a non alcoholic version because I wanted something refreshing to drink during the day but I’m sure a little vodka or rum would make it into a lovely cocktail.
I kept the watermelon rinds to make watermelon pickle. The recipe will follow in my next post.
Watermelon Agua Fresca
Makes 1 big pitcher/jug. Vegan, gluten-free
Prep time: 20 mins
- 2 kg (4 pound) watermelon (1 small/med)
- 250-300 ml (1+1/2 cups) cold water
- 1 +1/2 tsp fresh lime juice
- 1 +1/2 tsp honey
- ice cubes, lime slices & mint sprigs to serve
Cut the watermelon into quarters then slice into inch wide triangles/wedges. Cut the flesh from the rind leaving a little pink on (if you would like to make watermelon pickle with them). Blend the flesh in four batches with about 4 tbsp (1/4 cup) of water each time until smooth.
Carefully pour the blended watermelon through a sieve into your pitcher/jug and press out any extra juice from the pulp collected in the sieve with a spatula. Continue with the rest. You may want to add a little more water to the finished juice.
Add the lime juice and honey, mix well and taste. Add more lime/honey as required. Store covered in the fridge. Serve over lots of ice with lime slices and sprigs of mint as garnish.
Keep the rinds for the watermelon pickle recipe that follows in my next post.
As it’s the weekend and it is officially holiday season I thought I would share a little cocktail with you. After the success of my Golden Jasmine Martini and seeing this double page article in The Independent (The Washer Up’s dad sends me all food & drink related articles, thanks Jim!), it had to be with tea. Apparently cocktails made with tea are the next big thing.
The English summer garden party was all about people drinking cocktails out of flowery teacups. The Royal Tea cocktail created for the Royal Wedding in April was with Beefeater gin, chilled Earl Grey tea, lemon, sugar & lime.
Being more of a vodka girl myself it was a toss-up between a Flirtini and a Cosmopolitan. I chose the Flirtini because of the use of cava/champagne. I do love bubbles and it is nearly Christmas.
I walk past this beautiful jasmine plant every morning with the dog and brush past it to release it’s exotic perfume.
I’ve been thinking about what I could make with jasmine. I have jasmine green tea that I drink every morning and was exploring ideas around that. I thought about making a Jasmine Tiramisu (or tea -ramisu) because The Washer Up made an amazing Tiramisu with Darjeeling tea when we had a special menu from the region of Darjeeling in India. I still might do that but it is a lot of work (and calories).
I was flicking through some newspaper cuttings The Washer Up’s dad had sent me. He cuts out anything to do with food and sends it to me along with any classic books he may have picked up in a charity shop, thanks Jim for keeping my brain functioning and furthering my literary education!!
In one of the clippings there was a recipe for a Rose & Lychee Martini. This got me thinking about a Jasmine Martini, an alcoholic iced tea, a Mar-tea-ni if you like. I love the golden colour it’s very elegant & expensive-looking.
Golden Jasmine Martini
serves 2, vegan, gluten-free
- 1 heaped teaspoon jasmine green tea
- boiling water
- 3 or 4 ice cubes
- 2 measures vodka (or gin) be as generous as you’re feeling, about 100 ml should do it
- 1 tbsp 15 ml sugar syrup or honey
- jasmine flowers to garnish
Put your martini glasses in the freezer to chill for as long as you can. Half an hour is good.
Make a cup of jasmine tea with boiling water and leave it to steep for a few minutes. Add the honey or sugar syrup and stir to dissolve it.
Put the ice cubes in a cocktail shaker and pour the tea, through a strainer (to catch any tea leaves) into the shaker and add the vodka or gin. Shake well until ice-cold and strain into the frozen glasses. Garnish with jasmine petals and enjoy.
Serve this as an aperitif before a fragrant Asian meal or with canapes to people you’d like to impress….