Tropical fruit season is another reason to celebrate summer while it lasts. Lychees mean love to those that know them. I like the fresh stuff best. Personally, I would wait until the next summer before using a tinned or frozen product for this one but maybe you like that stuff. I’ll leave it up to you.
Dragon fruit are what my daughter would call an ‘adult’ fruit. They have a very floral nose and flavour: perfect in this combination. Pink or yellow skin, they come with either purple or white flesh. Ask the fruit shop guy if you’re not sure how to pick a good one, or try this Wiki How guide.
200ml Champagne or your favourite bubbles
8 – 10 lychees (shelled and pipped)
½ medium dragon fruit
1 tablespoon of liquid glucose
Blend everything with a stick blender, vitamiser or bullet contraption until smooth. Pour into a shallow freezer proof tray. Freeze overnight.
When fully set and you’re ready to serve, scratch the surface with a fork continuously until you have light fluffy ice shavings. This is pretty much an adult ‘snow cone’.
Serve with a wedge of fresh lime in a fabulous glass as a simple appetiser or between courses as a palate cleanser. A particularly pleasing, purple palette cleanser if you will. Your guests will be impressed: guaranteed.
Alternatively serve in a fabulous glass and cover with more bubbles for a great summer champagne cocktail.