Beat the summer heat with a bowl of icy, refreshing sweetness. This lychee ice bowl, with its delicate flavors and beautiful presentation, is a perfect way to cool down. The lychees, filled with pineapple, resemble tiny white flowers swaying in the breeze, bringing a taste of summer with every bite.
It’s not just visually appealing; each spoonful is incredibly refreshing, rivaling any dessert shop’s offerings. The secret to this low-sugar treat is using natural sweetness from fruits and botanicals. The tangy and sweet flavors of June’s fruits, combined with the unique aroma of lemongrass water and the floral notes of jasmine, create an unforgettable experience.
While the use of pandan leaves and lemongrass may require a trip to the online store, the burst of Southeast Asian fragrance that hits you with every sip will make your efforts well worth it. Happy summer! 
Lemon Lychee Ice Bowl Recipe
Ingredients:
- 2 pandan leaves, knotted
- 2 lemongrass stalks, cut into sections
- 800ml water
- 1 tablespoon white sugar (adjust to taste)
- 2 tablespoons lime juice
- 10 lychees, peeled and pitted
- 10 small pineapple pieces (approx. 1 cm thick), for stuffing
- 4 lime slices
- Fresh jasmine flowers, for garnish
- 2 pandan leaf tips, for garnish
Instructions:
1、In a pot, combine knotted pandan leaves and lemongrass sections with 800ml of water. Bring to a boil over high heat, then reduce to medium and simmer for 2 minutes. Once the pandan leaves turn yellow and the water takes on a yellowish-green hue, remove from heat and discard the solids.
2、Add 1 tablespoon of white sugar (adjust to your desired sweetness) and 2 tablespoons of lime juice to the pandan lemongrass water. Let cool.
3、Peel and pit the lychees. Stuff each lychee with a small piece of pineapple (approx. 1cm thick).
4、In a bowl, place the pineapple-stuffed lychees, lime slices, and pour the pandan lemongrass water over them. Garnish with fresh jasmine flowers.
5、Freeze in the refrigerator for 2.5 hours, or until a thin layer of ice forms on the surface.
6、Remove the bowl from the freezer, break up the thin ice layer, and stir the lychees and crushed ice together. Garnish with 2 pandan leaf tips.
