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Lychee Soup
Makes About 2½ Cups
2 cups lychee juice
1 cup fresh lychees
¼ cup low-fat buttermilk
2 lychee black tea bags (optional)
In a 2 quart saucepan, bring the juice to a boil over medium-high heat
Add the tea bags and berries, cover and steep for 5 minutes, then discard tea bags
Cool slightly and pour into a blender or food processor.
Add buttermilk and blend until smooth
Refrigerate for at least 4 hours
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