Raspberry Lychee Collins Recipes

RASPBERRY COLLINS

Steps:

• In a highball glass, muddle the raspberries and simple syrup.
• Add the gin and lemon juice, and stir to combine.
• Fill with ice and top with the club soda.
• Garnish with two raspberries, a lemon wheel and a mint sprig.

10 FRESH LYCHEE COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lychee cocktail in 30 minutes or less!

RASPBERRY LYCHEE COLLINS

Steps:

• Gather, measure and prepare the Raspberry Lychee Syrup ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.In a medium saucepan, combine all ingredients (lychee fruit in syrup, raspberries, sugar and water). Bring to a boil over high-heat, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Remove the syrup from the heat and allow to cool slightly.
• Once cooled, transfer the syrup into a blender. Blend on medium-low speed for 2 minutes or until all ingredients are finely puréed and emulsified. Strain syrup through fine mesh strainer or cheesecloth. Keep Raspberry Lychee Syrup refrigerated until ready to use. Syrup can be made ahead of time and kept refrigerated for up to two weeks.
• Gather, measure and prepare the Raspberry Lychee Collins Cocktail ingredients as listed.Combine gin or vodka, Raspberry Lychee Syrup and lemon juice in a cocktail tin with ice. Shake vigorously for 30 seconds.
• Strain the contents of the tin into a Collins (or other cocktail) glass. Fill glass with fresh ice for serving. Top cocktail with soda water. Stir gently to combine.
• Garnish the Raspberry Lychee Collins with additional raspberries or a lemon wheel or twist, as desired. Serve immediately and enjoy!
• Gather, measure and prepare the Raspberry Lychee Collins Mocktail ingredients as listed. Combine Raspberry Lychees Syrup and lemon juice in a cocktail tin with ice. Then, shake vigorously for 30 seconds.
• Strain lemon and syrup mixture into a Collins (or other cocktail) glass. Then, fill the glass with fresh ice, for serving. Next, top the glass with soda water. Stir gently to combine.
• Garnish the Raspberry Lychee Mocktail with additional raspberries or a lemon wheel or twist, as desired. Serve immediately and enjoy!

LYCHEE COMPOTE WITH RASPBERRIES AND CHAMPAGNE GELéE

Steps:

• Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang. Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture. Let gelatin stand 1 minute to soften.
• Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
• Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally. Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined. Let stand 5 minutes, then skim foam.
• Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes. Transfer to baking pan and chill, covered, until firm, at least 8 hours.
• Peel lychees. Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible.
• Heat lychees, sugar, water, and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved. Transfer to a medium bowl and chill at least 2 hours.
• Invert gelée onto a cutting board, discarding plastic wrap, then trim edges. Cut gelée into 1/2-inch cubes and add to compote with raspberries. Gently mix with a rubber spatula.