Tequila Granita With Lychee And Yuzu Cream Recipes

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TEQUILA GRANITA WITH LYCHEE AND YUZU CREAM



Tequila Granita with Lychee and Yuzu Cream image

This recipe is one of our summer desserts at Tru using lots of unusual ingredients. Lychees are a fleshy white meat fruit that you must peel off their red shell to eat. Their inside seed pod reminds me of a June Bug, one of the only bugs I'm afraid of. Yuzu is a Japanese citrus fruit and we buy just the juice to cook with. It's very tart like lime juice. The dried rose buds I buy at Whole Foods and they remind me of when I went to sing at the world fair at Expo 67 in Montreal with my family. There was a Japanese exhibit and the woman in Kimono and white painted faces were giving out "lucky rose buds" only they pronounced it "lucky lose buds."

Provided by Food Network

Categories     dessert

Time 8h45m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups fresh lime juice
1/2 cup tequila
1 1/2 cups simple syrup (made from boiling 1 cup sugar and 1 cup water)
2 sheets gelatin, soaked in water
2 1/2 cups cream
3 1/2 tablespoons sugar
1 1/2 tablespoons yuzu juice
1 grapefruit cut into supremes
10 fresh lychee, peeled and halved
8 rose petal ribbons, recipe follows
2 cups sugar
3/4 cup water
1/4 cup glucose
1/2 cup dried rose buds, with the core of the bud removed

Steps:

  • Make the Granita: Whisk the liquids together in a bowl. Take off 1/2 cup of the liquid, add the gelatin and warm it to melt the gelatin. Combine all the liquids and freeze
  • overnight. Scrape the next day into a frozen container.
  • Make the Yuzu Cream: Combine all ingredients and whip until very, very soft peaks form. It will continue to thicken as it sits.
  • In a soup plate or flat bowl place a mound of granita in the center. Surround it with a thick ring of yuzu cream. Top the granita with grapefruit segments and then lychee pieces on top of that. Place a rose petal ribbon over the top.
  • Preheat the oven 350 degrees F.
  • In a saucepan, combine the sugar, water and glucose and heat to 305 degrees F. Carefully and gently stir in the rose petals and pour onto a silicone baking mat lined baking sheet and let cool.
  • Gently and slowly warm the rose mixture in the oven until just soft. Pull to form very thin ribbons or abstract shapes. Store with limestone on foam rubber in an airtight container.

THE LATE NIGHT LYCHEE MARGARITA



The Late Night Lychee Margarita image

The Late Night Lychee is a fun and spicy margarita recipe that's served by the pitcher. It includes Sauza Tequila, lychee syrup, cilantro, and jalapenos.

Provided by Colleen Graham

Categories     Beverage     Cocktail

Time 3m

Number Of Ingredients 7

1 1/2 cups silver tequila
1/2 cup lychee simple syrup
1/2 cup fresh lime juice
12-20 sprigs of cilantro (rinsed)
8 jalapeno slices
Coarse salt for rimming
Garnish: lychee

Steps:

  • Gather the ingredients.
  • Combine all of the ingredients in an ice-filled pitcher.
  • Stir well .
  • Pour over ice into salt-rimmed margarita glasses .
  • Garnish each with lychee and cilantro. Enjoy.

Nutrition Facts : Calories 243 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 274 mg, Sugar 30 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g

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