We are the midst of hot California summer and days have been, well, hot. The sun has been relentless, beating down the streets like a colossal furnace. The air so thick and dry, there is not even the slightest breeze for momentary relief. It’s just the type of miserable weather you’d gladly drown yourself in a mason jar of ice-cold buko lychee juice.
Really, this tropical combination of shredded young coconut and sweetened lychee stirred into a drink is what you need. Right. Now. You can serve this buko lychee juice over lots of ice, blend it into a smoothie or freeze into an equally refreshing sorbet, too! Enjoy!
- 2 cups young coconut meat, shredded
- 4 cups coconut juice
- 1 (20 ounces) canned lychee in syrup
- ⅔ cup sugar
- In a large pitcher, young coconut, coconut juice, lychee (including syrup) and sugar. Stir well until sugar is dissolved. Chill in refrigerator until ready to serve.
- Serve in tall glasses over ice.