Recipe: Raspberry Lemonade with Lychee Blueberry Eyes
MAKES 12 GLASSES
¾ cup raspberry puree
9 cups water
2 cups freshly squeezed lemon juice
2 cups sugar
12 or 24 tinned lychees
12 or 24 fresh blueberries
1 tbsp red food colouring
A few sprigs of thyme
1 Place the water and sugar in a saucepan set over a medium-high heat until sugar melts. Set aside to cool.
2 When the sugar water is cool, add the raspberry puree and lemon juice.
3 For the eyes remove the lychees from tin and place one blueberry in the center.
4 Place a small amount of red food colouring on the side of the lychee.
5 Fill a glass with ice and add the lemonade on top. Place a lychee eyeball on top
6 Garnish the lemonade with fresh thyme before serving.