Lychee-Thai Chili Lemonade

Lychee-Thai Chili Lemonade
  • Yield:makes 1 quart, serving 4 to 6
  • Active time:15 minutes
  • Total time:15 minutes

[Photograph: Dave Katz]

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  • 1 pound lychees, peeled and seeded (about 1 1/2 cups lychee flesh)
  • 1 cup fresh juice from 10 to 12 lemons
  • 3/4 cup sugar
  • pinch salt
  • 1/2 small red Thai chili
  • 3 cups cold water
  • 1 quart ice


  1. 1.

    Combine 1 cup of lychees, lemon juice, sugar, salt, and Thai chili in a blender. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into pitcher. Discard solids. Add cold water and whisk to combine. Chop remaining lychee flesh into 1/4-inch pieces and add to pitcher. Add ice. Serve in ice-filled glasses garnished with additional whole chilis if desired.

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