Timamoon Lodge chef Kelly Hammond calls these delicious litchi, pomegranate and rose cocktails the Red Lotus, an ideal beverage for two love birds spending some quality time together.

SERVES 2 // COOKING TIME 5 min

INGREDIENTS
90 ml litchi puree (4–5 litchis)
¼ cup pomegranate juice
¼ cup vodka
2 dashes Angostura bitters
½ tsp rose water
Splash sparkling wine

METHOD
1. Add all the ingredients, except the sparkling wine, into a cocktail shaker.
2. Shake with ice for a few seconds and then pour into glasses.
3. Top up with sparkling wine and garnish with fresh whole litchis.

Recipe, styling & photography: Kelly Hammond

Complete date night with these strawberry stuffed chicken breasts, also from Kelly’s Timamoon menu.

The post Litchi, pomegranate and rose cocktails appeared first on MyKitchen.

Using natural sweeteners such as fruit and agave to create delicious summery treats is the perfect way to make the most of the season’s produce! Enjoy this litchi and coconut ice cream on a sunny day by the pool.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
400 ml coconut cream
400 ml coconut milk
20 litchis, peeled and pips removed
Zest and juice of 2 limes
2 tbsp agave syrup
Coconut shells, to serve

METHOD
1. Place the coconut cream, coconut milk, litchis, lime zest and juice, and agave syrup in a blender and pulse for a few seconds (make sure to leave some chunky pieces of litchi).
2. Churn the ice cream in an ice-cream machine according to the instructions.
3. Serve scoops of ice cream in fresh coconut shells.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Litchi and coconut ice cream appeared first on MyKitchen.