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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