Chilled Lychee, Yuzu, Cucumber and Shiso Sparkler
An original, delicate, and highly aromatic drink that blends the floral sweetness of lychee with the bright acidity of yuzu, the freshness of cucumber, and the herbal character of shiso, finished with sparkling water for a light, refreshing texture.
Ingredients
- 220 g peeled and pitted lychees (fresh or en conserva well escurridos)
- 180 g cucumber (without semillas si son muy large)
- 60 ml yuzu juice (freshly squeezed or embotellado of buena calidad)
- 8 unit green shiso leaves (more extra for decorar if desired)
- 30 ml light honey (ajustar to taste)
- 120 ml water (for the jarabe ligero)
- 1 g fine salt (realza the sabores)
- 600 ml chilled sparkling water (well cold)
- 400 g ice (for servir)
- 40 g thin cucumber ribbons (for decorar, optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, heat the water with the honey and salt over low heat for 3 to 5 minutes, just until the honey fully dissolves. Do not let it boil; if using a thermometer, keep the mixture around 140-160 °F / 60-70 °C. Remove from the heat and let it cool completely.
- 2
2. Blend the lychees, cucumber chunks, yuzu juice, shiso leaves, and the cooled honey syrup until smooth.
- 3
3. Strain the mixture through a fine sieve, pressing gently to extract the liquid and discard the fibrous cucumber and shiso pulp.
- 4
4. Chill the drink base in the refrigerator for 10 minutes so it is thoroughly cold before mixing with the sparkling water.
- 5
5. Divide the ice among 4 glasses. Pour in the lychee, yuzu, cucumber, and shiso base until each glass is about half full.
- 6
6. Top each glass with chilled sparkling water and stir gently so you do not lose too much carbonation.
- 7
7. Garnish with the thin cucumber ribbons and, if desired, an extra shiso leaf. Serve immediately.
Chef tips
For a stronger herbal aroma, lightly bruise 2 extra shiso leaves in the blender before adding the remaining ingredients. If you want a cleaner texture, strain the mixture twice.
Substitutions
You can replace yuzu with a mixture of 2 parts lemon juice and 1 part mandarin juice. If shiso is unavailable, use a mild combination of mint and basil, though the flavor profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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