| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Yield: | 6 drinks |
Ingredients
- 1 (20-ounce) can lychees in syrup
- 2 1/2 cups Lillet (orange wine), chilled
- 2 teaspoons rosewater
- 1 teaspoon bitters (recommended: Peychaud’s)
- Orange twists or slices
Instructions
- Puree half of the lychees and all of the syrup in a blender until all lychees are liquefied. Strain through a fine mesh strainer, pressing down to get the most from the lychees into a clean pitcher; discard the fibrous solids. Add the Lillet, rosewater and bitters. Refrigerate to chill thoroughly, if needed.
- Pour into chilled flutes, martini, or fun juice glasses, and garnish with an orange twist or slice. Drink.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 345 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 63 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
Reviews
Never had Lillet before and like lychees so I thought I’d give it a try for Easter luncheon. Didn’t want anything too strong. I thought the lychee added a nice sweetness to it – I used two 20ounce cans because I wanted it sweeter and froze the unused lychees to put in the pitcher. Orange slices were very good with it. I couldn’t find the rosewater at the market and didn’t have time to mail order. A woman says she buys the rosewater from a local (Italian or Lebonese) bakery, but learned this after the fact. I would make again.