Ingredients
1 can lychees in heavy syrup
1/4 c. thinly sliced peeled fresh ginger
16 brandied cherries
1/4 c. superfine sugar
1/2 c. fresh lime juice
12 oz. dark rum
3 bottle ginger beer
ice cubes
Preparation
Step 1In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover, and let steep for 30 minutes.Step 2Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.Step 3Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.Step 4Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently, and serve in ice-filled glasses. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
