More Breadcrumbs

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.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT