Juicy and sweet lychees are available in late spring. Best eaten right out of their pockmarked blush-red skins, the creamy white flesh is quite refreshing.
- 3 cups shaved ice
- 3/4 cup grapefruit juice
- 2 pounds lychees, partially peeled
Spread the ice evenly on a serving tray (preferably one of clear glass). Pour the grapefruit juice over the ice. Arrange the lychees over the ice and serve.
To eat, peel the rough skin away from the fruit, enjoy the juicy flesh, and discard the pit.