Lychee Purée Martini

Use Purée Lychee, Frozen, Boiron (1kg) to make this recipe. Lychee purée gives a Martini a fuller fruit texture and floral sweetness. Dry vermouth and lemon prevent the drink from becoming syrupy, while hard shaking integrates the purée.

At a glance

• Yield: 2
• Preparation: 10 minutes
• Cooking: None
• Chilling or freezing: None

Purée Lychee, Frozen — Boiron (1kg)

£20.21

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Ingredients

• 100g lychee purée, chilled
• 100ml vodka
• 30ml dry vermouth
• 20ml lemon juice
• 10ml sugar syrup, optional
• Ice

Method

1. Chill two coupe glasses.
2. Add lychee purée, vodka, vermouth and lemon juice to an ice-filled shaker.
3. Shake hard for 12 to 15 seconds and double-strain into the cold glasses.
4. Taste the first mix before adding sugar syrup; use it only if the purée is very tart.

Why this recipe works

Vermouth adds dryness and botanical structure, while lemon supplies the acidity needed to balance lychee's floral sweetness. Double-straining gives a smoother finish.

Practical tips and variations

• Keep the purée cold before shaking.
• For an alcohol-free version, replace vodka and vermouth with chilled jasmine tea and a splash of tonic.
• Do not add extra syrup until the purée has been tasted.

Serving and storage

Mix the base up to four hours ahead and refrigerate. Shake with ice only at serving time.

Frequently asked questions

Can I use gin instead of vodka?

Yes. Choose a restrained gin so the botanicals do not overwhelm the lychee.

Why is my lychee Martini too sweet?

Omit syrup and add a little more lemon or dry vermouth.

Does the main recipe contain alcohol?

Yes. Use the jasmine-tea variation for a zero-alcohol drink.