Add two scoops of ice cream in a tall glass and pour the shake.Blend until smooth and frothy. Stir until it dissolves completely.Garnish with a fruit syrup of your choice. Take it off the heat and add the gelatine.In a small pot, heat the litchi syrup till it just comes to a boil. Make sure you get them quite finely.Add the lemon juice, sugar, salt, and ice to the pulp.—Patricia Francis.Mix well. In another bowl, whip the cream to a soft peak and gently fold it into the cream cheese and litchi mixture. Set to chill in the fridge for at least 4 hours. Set aside to cool. Slowly pipe it into the jars.Whisk the cream cheese in a mixing bowl with the sugar until smooth, then add the litchi puree.

To serve, top it with a litchi.Serve in a Wholesale stainless steel citrus juicer for sale tall glass.Once it’s well combined and smooth, add the gelatine mixture and fill a piping bag with the litchi cheese mixture.). Combine both butter and biscuits are well combined and press them evenly at the bottom of the jars.—Atoshi ShyamTwo minute Litchi shakeIngredientsLitchis - 8 to 10Milk - 1 cupVanilla ice-cream - 4 scoopsIce crushed - 1 tbspSugar - 1 tbspAny fruit syrup for garnishingMethodPeel off the skin, de-seed the litchis and keep aside the flesh. (I recommend leaving it in the fridge overnight.Blend the litchi flesh along with milk, two scoops ice cream, sugar and crushed ice in a blender.  —Shivanee ChughLitchi lemonadeIngredients:Litchis - 1 cupLemons - 2Sugar - 2 tbspA pinch of saltIce - 1 cupMint leavesMethod:Peel the litchis and remove the seeds.Puree the litchis in a blender until there are less visible chunks.Blend the litchi pulp into a smooth paste in a blender. Set and chill in the fridge while preparing the litchi cheese layer.Garnish with mint leaves and a lemon wedge.

Pour the crushed biscuits in a bowl, and pour the melted butter over them evenly.Litchi Cheesecake in a JarIngredients For the base :Digestive biscuits - 100 gms  Butter, melted - 40gmsFor the litchi cheese layer :Cream cheese - 500 gmsThicken cream - 300 gmsLitchis, drained and reserve syrup - 240 gmsLitchi syrup - 100 mlSugar - 50 gmsPowdered gelatine - 3 tspSteps :Break the digestive biscuits by sealing them in a ziplock bag and crushing them using a rolling pin.Squeeze the juice of one lemon.