ly­chee and vanilla tequila mar­tini

donna hay - - LOCATION . TEAM LUNCH -

565g can ly­chees in syrup ½ cup (125ml) co­conut wa­ter 3 vanilla beans ¼ cup (60ml) wa­ter 1 cup (250ml) good-qual­ity tequila 1 cup ice Drain the ly­chees, re­serv­ing the liq­uid. Place the ly­chees and co­conut wa­ter in a large bowl and, us­ing a hand-held stick blender, blend un­til smooth. Strain through a sieve and pour into 12 x 30ml-ca­pac­ity ice cube moulds. Freeze for 3 hours or un­til frozen.

Place the re­served ly­chee liq­uid, 1 of the vanilla beans and the wa­ter in a small saucepan. Bring to the boil. Re­move from the heat and set aside to al­low to in­fuse and cool.

Pour the ly­chee liq­uid, tequila and ice in a cock­tail shaker or large jug and shake or stir. Thinly slice the re­main­ing vanilla beans and di­vide be­tween 6 mar­tini glasses. Pour over the mar­tini and serve with the ly­chee ice cubes. Makes 6.

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