There will be a time when we enjoy some drink to go with our meals. Most of the time it happens to be during our weekend lunch. Even though, it's not always but, most of the time some kind of cooler will find its way to our weekend lunch table. My most trustable person to make them are, my youngest Dandelion. She love to help me in the as much as her elder sister. Cooking has always be fun by having my Dandelions around with their chatty talking and the extra hands counted. Having found few cans of lychee in the pantry, little Dandelion decides to mix up a special drink inspired by what we had during our vacation in Vagamon, Kerala. A combination of mildly sweet and a hint of spiciness.
We discard the sugar syrup which is used to soak the lychess and instead opted to make our own with vellam aka cane sugar. Do not worried about having a fiery drink as the heat release from the chilly are very mild. It's something new to try to our ordinary drink. One of the best refreshment from the crushed mint leaves and the citrus taste of lime juice are extraordinary especially when it goes a long way from the slight heat of the chilly. Best to serve chilled on a sunny day.
Ingredients
1 can lychee in sugar syrup
5 limes,juiced
2 red chillies,slitted
1/3 cup vellam/cane sugar
1/2 cup water
Handful of mint leaves,crushed
5 cups water
Ice cubes as needed
Methods
In a saucepan add Bellamy and 1/2 cup of water. Stir till Bellamy completely dissolved. Keep aside to cool. Strain the jaggery to remove impurities.
Drain the sugar syrup from the lychee can.
Add the lychee and 5 cups water into a large cocktail bowl or a jug.
Add the vellam syrup, lime juice and crushed mint leaves.
Add the slitted chillies and refrigerate for 30 minutes.
Add ice cubes and serve immediately.
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