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This post came about in a weird way. I get a newsletter from a site called My Recipes and their 20 appetizers headline caught my eye. However, once I was at the site I got sidetracked by the word 'grapefuit' and being a nut who loves grapefruit drinks (but hates fresh, real grapefruit) I clicked on it. A click led to a click, led to a click and there I was; staring at a recipe for a grapefruit drink that also used Lychee's. And that reminded me I was going to look up Lychee's about a year ago and find out just what kind of fruit they were, what they tasted and looked like and what you could use them in, when I forgot!
So here we are today looking at a picture of Lychee's growing on a tree. They will soon be getting more popular in the United States as they are starting to be grown in Florida and are apparently prolific and dependable.
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However, since I haven't been blessed enough to live in a warm climate for over decade, I'm forced to buy my Lychee's in a can. And that my dear readers is where todays recipe comes into play; a marriage between grapefruit and Lychee. Enjoy!
Blush
1 (20-ounce) can lychees in syrup, undrained
Crushed ice
1 cup unsweetened pink grapefruit juice
1/2 cup vodka
5 pink grapefruit sections
Drain lychees in a colander over a bowl; reserve 1 cup syrup. Discard remaining liquid. Drop 1 lychee in the bottom of each of 5 glasses; fill each glass halfway with crushed ice. Reserve remaining lychees for another use.
Combine reserved 1 cup lychee syrup, juice, and vodka in a large martini shaker filled halfway with ice; shake until well chilled. Strain 1/2 cup syrup mixture into each prepared glass; garnish each serving with 1 grapefruit section. Serve immediately.
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