Currant and Lychee Martini Slush

I’m moving the lychee martini beyond its one note profile of being just a sweet and floral drink by adding in some currants to strike a balance with a little tartness. Along with that this lychee martini is floated on a lemon sorbet body for a summertime cocktail that is a martini slush. 
Currant and Lychee Martini Slush

Currant and Lychee Martini Slush

You know me and my liberty-taking ways. I shared this drink with my two bartender friends and both were equally appalled.

The thought was— flavor: good mix. Sorbet? WTH –  sorbet has no place in a martini. Well it does if you are making a martini slush
My response: shut it and take a sip then we can talk about any so called martini abomination.

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Currant and Lychee Martini Slush

Yield: Serves 2

Ingredients:

  • 8 0z. lemon sorbet
  • 5-7 lychees, skinned and pitted
  • 10-12 currants
  • 6 oz. vodka

Directions:

Place sorbet, lychee and currants in a blender and pulse until well combined and smooth. Add in vodka and gently pulse until combined. Push through and sieve and serve.

Comments

  1. Caterina Hurst says

    The lychee has a history and cultivation going back as far as 2000 BC according to records in China. Cultivation began in the area of southern China, Malaysia, and Vietnam. Wild trees still grow in parts of southern China and on Hainan Island. There are many stories of the fruit’s use as a delicacy in the Chinese Imperial Court. It was first described and introduced to the west in 1782.”,:-

    Head to our own web page too
    <http://www.ideascollection.org/

    Reply

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