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Lychee-Thai Chili Lemonade Recipe

J. Kenji López-Alt
Published: Last Updated:
Lychee-Thai Chili Lemonade Recipe

[Photograph: 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.

  • Yield:makes 1 quart, serving 4 to 6
  • Active time: 15 minutes
  • Total time:15 minutes

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. 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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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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