Add to a shaker and mix with ice.
Pour into martini glasses and garnish with a slice of lime or a seeded fresh lychee.
Place ice into a cocktail shaker. Pour in vodka, peach schnapps, cranberry juice, and lychee juice. Cover and shake vigorously until the outside of the cocktail shaker has frosted.
Strain into a chilled martini glass; garnish with a lychee fruit.
Combine ice, vodka and lychee juice in cocktail shaker.
Shake well and strain into a chilled martini glass, add lychees for garnish.
(Optional) Prior to making the drink, rim the glass with fresh ginger, and dip in colored sugar (available at Williams Sonoma, etc -- ).
Shake and strain all ingredients into a chilled martini glass.
Garnish with a lemon twist.
Rim glass with coarse sugar if desired.
Place lychee puree, vodka, and triple sec in a shaker with ice.
Shake until chilled and strain into a martini glass.
Fill the martini glass with ginger beer.
Garnish with an exotic fruit such as a lychee or a slice of starfruit.
Chill 2 martini glasses.
Fill a martini shaker with ice and add vodka, sake, lychee syrup, and grenadine.
Shake to combine.
Strain into the chilled glasses and garnish with a lychee nut dropped in each glass.
Serve immediately.
Combine Vodka, Lychee liqueur and Cranberry juice in a shaker with ice.
Shake and strain into a martini glass.
Add a dash of fresh lime juice.
Garnish with a lime slice.
To make fresh lemonade, squeeze juice of entire lemon into glass. Stir in sugar until dissolved. Muddle remaining lemon rinds into the mixture and remove. Transfer to mixer. Add Vodka, Lichido, Curacao. Mix vigorously with ice. Pour into chilled martini glass and garnish with pitted lychee.
Enjoy!
Pour the ingredients into a cocktail shaker, add ice and shake.
Then pour the liquid into a martini glass and add a dash of grenadine syrup.
Garnish with a tropical blossom and serve.
Combine all ingredients in a shaker. Shake and strain.
Serve in Martini glass.
Fill a small cocktail shaker two thirds-full of ice cubes.
Add 2 parts sake and 1 part lychee syrup from the can.
Seal and shake for 20 seconds or more.
Take a taste test. If the liquid is too strong, shake longer so more ice dissolves.
Serve with 2 or 3 lychees per glass.
Gelatin to be soaked in cold water whilst water is being boiled.
Dissolve the gelatin into the boiling water.
Add lychee puree and set the mixture aside.
After the mixture has cooled abit, add lemon juice.
Divide the sago into 6 portions.
Set the sago portions into shot glasses and add a whole lychee each.
Top each shot glass with the prepared mixture.
Cool and set in refridgerator.
Blend the lychee \"juice\" with the tea.
Throw in some fresh mint leaves and lightly grind into the tea mixture.
Serve over ice!
If the tea isn't sweet enough for you, add more lychee syrup.
Pour 1/2 each of the liqueur, vodka, lychee juice, coconut water and ice cubes into a large cocktail shaker. Shake for 2 mins, until chilled. Pour into 4 glasses. Repeat with remaining ingredients.
Place the lychees on cocktail skewers and place in glasses to serve.
Pour lychee liqueur into a champagne flute.
Top up with chilled champagne, and gently stir.
Enjoy!
bring milks to a boil.
add rice and sugar.
stir until thick.
add lychee and syrup.
In a small saucepan, combine lychee juice, pineapple juice, oil, garlic and ginger over medium heat.
Combine 2 tablespoons of pineapple juice and corn starch in a separate bowl and stir until the corn starch dissolves.
Add cornstarch to saucepan and turn heat to high. Bring mixture to a boil, stirring often.
Once boiling, reduce heat and simmer mixture for 4 -6 minutes or until thick.
Add to meat or vegetables that are 75% cooked in a wok and stir to coat.
Heat lychee juice and corn syrup to a rolling boil.
Cool until lukewarm, add lemon juice and liqueur.
Stir until blended. This can be spread over a cake or used as a glaze for pork, ham or chicken.
Put fruit inside an empty vodka (or other type) bottle.
Fill 1/2 the bottle with vodka.
Fill the rest with lychee juice.
Let it sit at room temperature for about 2 weeks, for the infusion. Serve chilled in shot glasses.
Good for 4 - 12 people depending on the size of the shots.
Place mint, sugar, limes, lychee juice and half the lychees in the bottom of a large pitcher and muddle together with a muddler or rolling pin.
Add remaining lychees and vodka; stir to dissolve sugar. Refrigerate for 1 hour to infuse.
Half fill pitcher with ice and top off with soda water to taste. Stir to combine.