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Thai mojito

Serves:: 6

Ingredients

560g can lychees in syrup, drained, syrup reserved
50g caster sugar
4 sprigs of mint
juice of 10 limes
300ml white rum
300ml chilled pineapple juice
300ml chilled sparkling water
3 cups crushed ice

Method

1. Place drained lychees in a blender. Blend until smooth.

2. Place sugar and mint in a large jug. Crush together using a pestle or the end of a rolling pin. Add lime juice. Stir until sugar has dissolved. Stir in rum, juice, sparkling water, ice and reserved lychee syrup.

3. To serve, pour a little of the pureed lychee into base of each serving glass. Top with cocktail.

Notes

Tip

- As a finishing touch, you can add half a stick of lemongrass to act as a stirrer

This recipe has not been tested

Recipe by Leigh and Jennifer

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