lychee and vanilla tequila martini

  • 565g can lychees in syrup
  • ½ cup (125ml) coconut water
  • 3 vanilla beans
  • ¼ cup (60ml) water
  • 1 cup (250ml) good-quality tequila
  • 1 cup ice
  1. Drain the lychees, reserving the liquid. Place the lychees and coconut water in a large bowl and, using a hand-held stick blender, blend until smooth. 
  2. Strain through a sieve ­and pour into 12 x 30ml-capacity ice cube moulds. Freeze for 3 hours or until frozen.
  3. Place the reserved lychee liquid, 1 of the vanilla beans and the water in a small saucepan. Bring to the boil. Remove from the heat and set aside to allow to infuse and cool.
  4. Pour the lychee liquid, tequila and ice in a cocktail shaker or large jug and shake or stir. Thinly slice the remaining vanilla beans and divide between 6 martini glasses. 
  5. Pour over the martini and serve with the lychee ice cubes. Makes 6.
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