TRISH DESEINE has just the recipe for a SUNNY, summery dessert …
Iced melon, ginger and lychee soup (or smoothie, or rum cocktail…)
Tinned lychees are like tinned tomatoes and peaches, seasonless and indispensable in your larder. This is a wonderful little light dessert after a barbecue meatfeast, or a refreshing base for a rum cocktail. Make it with plenty of ice, add bubbles, and rum, tequila or mezcal.
For 4
1 large charentais melon
1 medium tin of lychees
A piece of fresh ginger the size of your thumb, peeled
A good handful of ice cubes
Blitz all the ingredients in a powerful blender until smooth, pour over ice in individual glasses and serve French or Italian almond macaroons.
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