Lychee & Ginger Cooler
Servings 2 people
Ingredients
- 4 pieces ginger slices (each slice is about 1x1x1/8-inch in size)
- 6 fresh basil leaves (plus more for garnish)
- 3 tablespoons sugar
- ¾ cup water
- 12 fresh lychees
- 1 tablespoon fresh lemon juice
- 10 ice cubes
- 12 ounces club soda
- 2 ounces vodka (optional)
Instructions
- Lightly smash the ginger slices (it should still stay intact). Break the basil leaves in halves.
- In a small pot over medium heat, add ginger, basil, sugar, and ¾ cup water. Bring the mixture to a boil and simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool for 20 minutes. Pour into a heatproof measuring cup. Stir in lemon juice as well.
- Meanwhile, peel the lychees and remove the pits. Save the juice in the process. Place the lychee flesh in a small bowl and muddle to release juice. Strain the pulp and add the juice to the ginger syrup. Stir well.
- Add the ice cubes to 2 serving glasses. Divide the juice into the cups. Top with soda and 1 ounce of vodka for each glass (if using). Add 1 tablespoon meshed lychee pulp into each glass. Stir. Garnish with extra basil leaves. Serve immediately.
Notes
- Ginger basil syrup can be made a few hours ahead. Let it cool to room temperature and keep in the fridge until ready to use.
- Why smash the ginger? That will help release the flavors into the syrup.
- Don’t throw away the meshed lychee pulp. Enjoy them yourselves while making the cooler.