Is the Lychee a nut, or a fruit? Does anyone out there know?
All I know about Lychees is that they taste amazing, and most often come in a can – unless you live in South Florida, Hawaii, southern California and southern Texas – the areas in the United States which are the most climate friendly to this tropical crop. Apparently, the Lychee fruit does not ripen after picking – so if it is to be picked far enough in advance to survive shipment, it can be bitter tasting. Luckily, there is no real need for it to be fresh. The sweet and lovely Lychee is a quite extraordinary right out of the can.
The fruit’s sweet, almost floral taste makes it an amiable companion for many liquors. My first Lychee Martini accompanied sushi several years ago, and I have noticed Lychee-based cocktails popping up on cocktail menus ever since.
I recently concocted this Lychee Martini Jelly Shot recipe for the JSTK blog, and thought you might enjoy it too! The recipe is easy and perfect for patio dining – a refreshing accompaniment (or a gelatin alternative) to an aperitif. I love these jelly shots served in an appetizer spoon, with a little chopped lychee on top, or alongside. Another garnish option would be an edible orchid or other flower.
Hope you enjoy Lychee Martini Jelly Shots!
Michelle Palm created the Jelly Shot Test Kitchen blog after discovering a lack of cocktail-style jelly shot recipes. Look for her posts here, and check her Tablespoon member profile often to see what she’s already gelled up!