Stuffed Lychee on Skewers

Ingredients

Directions

1. 1

   Open the can of lychee and reserve the syrup to use for another recipe (great for a cocktail or stir fry sauce).

2. 2

   Sort out the whole lychees in a clean bowl from the ones that have lost their shape or have holes in them. Drain the whole lychees as they most likely are cradling the juice they were submerged inches.

3. 3

   Make sure the ice cream is very hard; this will make it easier to handle and give you more time to prepare the lychee. With a small spoon, scoop out about 2 teaspoons of vanilla bean ice cream and stuff into one lychee as quickly as possible. Repeat as needed.

4. 4

   Place the stuffed lychees upright in a plastic container. You’ll probably be able to make about 4-5 of them until you have to put them in the freezer before the ice cream dribbles out. If you can’t work fast enough, keep the container in the freezer and individually place each lychee in the container immediately after filling with ice cream.

5. 5

   Once all lychees have been stuffed, freeze them for at least 4 hours before skewering and serving. Freezer temperatures vary so if they are too soft when you remove them, feel free to put them back in the freezer. It is also fine to leave them overnight or for a few days in the freezer. Once removed, the lychee is still juicy, and chewy, not rock hard. If they are too hard for your preference, thaw at room temperature, careful not to let them ooze.

6. 6

   Pick off whole mint leaves from the vine, wash and dry them.

7. 7

   When the stuffed lychee have been frozen, skewer them, alternating between a mint leaf. Four to five lychees work best on a skewer.

8. 8

   Optional: take 2 teaspoons of rose water and lightly dab each lychee with a pastry brush. DO NOT douse the lychee with rose water as a tiny bit of rose water goes a long way.

9. 9

   Place skewers in the freezer if they begin to melt before you can serve them. If some of the ice cream has leaked out, just refill them with ice cream and quickly freeze again. This is a bit of a tricky recipe but with some practice you will be able to stuff and freeze lychee like a pro!