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.
Here is the flesh and nut inside;
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.
