LITCHI LIQUEUR
Ingredients:
1 bottle of white rum
1 lb litchi flesh (minus seeds and skin)
1 lb sugar
Method:
Put in an airtight jar, invert daily for a few weeks until the sugar has dissolved, then occasionally. Ready at 12 months.
The fruit can then be used as an alcoholic fruit in desserts, or can be blended for a topping on ice cream.
DATE: March 1981
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