Lychee Bloom Df Recipe
Make Lychee Bloom Df Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lychee Base
Tea & Bloom
Sparkle & Finish
Method
Lychee Base
- 1
Purée lychee
Place the drained canned lychee, 30 ml of the reserved lychee syrup, 15 ml fresh lime juice, and 10 ml simple syrup into a blender. Purée on high for 20–30 seconds until smooth and slightly frothy. If you prefer a smoother texture, strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible.
- 2
Chill
Transfer the lychee purée to a small covered container and chill in the refrigerator for 5–10 minutes while you prepare the rest of the drink. Chilling will help the layers and keep the beverage bright.
Tea & Bloom
- 3
Combine tea and floral tonic
In a separate mixing glass, combine 150 ml cold-brew white or jasmine tea with 50 ml chilled edible floral tonic (or elderflower tonic). Stir gently for 5 seconds to combine. Taste and adjust: if you want more floral lift, add up to 10 ml additional tonic; if too floral, add 10–15 ml more tea.
- 4
Sweetness adjustment
If the lychee purée seems under-sweet relative to the tea, add an extra 5–10 ml simple syrup to the purée and stir. The goal is a balanced, lightly floral-sweet character with bright lime acidity.
Assembly & Sparkle
- 5
Build the drink
Fill a large Collins or highball glass with 1 cup crushed ice. Pour the chilled lychee purée over the ice, using a spoon to help settle it if needed. Gently pour the tea and tonic mixture over the back of a spoon onto the lychee layer to create a subtle layered effect.
- 6
Top with sparkle
Add 50 ml chilled sparkling water to the top to give a fresh effervescence. Do not stir vigorously — a gentle lift with a straw once or twice is enough to integrate without losing the bloom effect.
- 7
Garnish and serve
Peel and halve the reserved lychee fruit and place it on a cocktail pick or nestle it on top of the ice. Float an edible flower on the surface for the 'bloom' presentation. Serve immediately with a straw and a small spoon for the purée.