Thirsty for more lemonade? Check out these 12 delicious variations.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Lychee-Thai Chili Lemonade
About This Recipe
|Yield:||makes 1 quart, serving 4 to 6|
|Active time:||15 minutes|
|Total time:||15 minutes|
- 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.