Lychees in jasmine tea

Lychees, also spelt as litchis, originated in the Yunnan Province of China over 2000 years ago and genetic analysis has shown that numerous variants were domesticated at separate times in history. This is a delicious fruit with light flavours that are prized during the short season in India.

This dessert is unique in many ways. Barely sweet it is better positioned on a curated menu as a palate cleanser or a pre-dessert. The jasmine tea adds flowery and tannic bitter notes that play well with the sweetness of the fruit. The light drizzle of honey adds nuances, but be careful that you do not add too much and drown out the other delicate flavours.

Like every recipe I have cooked from Diana Henry, this recipe is absolutely delicious. Subtle flavours dominate this meal, and the spices are balanced. This was my first Diana Henry cookbook, and after making a couple of recipes from it, I was addicted to her cooking. There are flavours and cuisines from around the world and her writing style is fun and easy. Like this recipe, the dishes step away from the ordinary and are just amazing.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1 few jasmine tea pearls

1-2 teaspoons golden-hued honey

12-15 lychees

1 cup water

Heat the water and take off the stove. Add the jasmine pearls and allow to steep for 3-4 minutes. Remove the unfurled leaves and discard. Chill the water in the fridge

Peel the lychees and chill.

To serve, in individual bowls add 3-4 tablespoons of chilled jasmine tea. Add 3-4 lychees per bowl. Top with a drizzle of honey. Serve immediately.