| Printed From LycheesOnline.com |
Creamy Lychee Soup3 pints lychees, preferrably fresh or frozen(thawed)½ cup Port red wine ¼ cups heavy cream 1 teaspoon minced ginger 1 tablespoon chopped fresh mint 1-2 tablespoons white wine vinegar or lychee vinegar Bring wine & ginger to a boil, reduce heat and simmer 5 minutes. Add heavy cream, return to boiling and cook 1 minute longer, stirring constantly. In a food processor or blender, puree lychees, mint & vinegar. Add cream mixture and mix again until smooth. Refrigerate and serve well chilled |