Sweet fresh lychees are cut with the heat of a Thai chili and tart lemon juice to make for a balanced, refreshing summer drink.
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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
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.