Lychee-Thai Chili Lemonade Recipe

by
J. Kenji López-Alt Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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J. Kenji López-Alt
updated Aug. 30, 2018
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Dave Katz

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

Thirsty for more lemonade? Check out these 12 delicious variations.

Recipe Facts

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Active: 15 mins
Total: 15 mins
Serves: 4 to 6 servings

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Ingredients

  • 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

Directions

  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.

Special equipment

blender

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