November 04, 2016


Lichi juice - 450 ml
Water - 300 ml
Castor sugar - 680 gms
Citric acid - 15 gms
A pinch of potassium metabisulphite


  • Wash and peel the litchies. Remove the stones. Pass the pulp through a fine sieve and strain through a fine sieve and strain through a muslin cloth.
  • Add water to the pulp and cook over simmering water for 10 minutes. Strain through a muslin cloth.
  • Add sugar and citric acid and dissolve over hot water.
  • When fully dissolved, place it over direct heat; boil one minute and then add the first lot of the strained juice.
  • Bring it to the boil, remove the scum and simmer for 10 minutes.
  • Cool, add potassium metabisulphite dissolved in a small quantity of the juice.
  • Pour into sterilised bottles.
  • Cork with cleaned and sterilized tops and seal with paraffin wax.

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