• 100 ml (3½ fl oz) lychee liquid (reserved from lychee purée)
• 25 g (⅘ oz) isomalt
• 30 g (1 oz) maltodextrin

Place all the ingredients in a small saucepan and, using a stick blender, blend until combined. Place over medium heat and heat until 80°C (176°F). Spread evenly over a 30 × 20 cm (12 × 8 inch) tray lined with baking paper. Dry in a dehydrator at 80°C (176°F) for 4 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry. Remove and allow to cool on the tray. Break into small shards.

This can be made 1 day in advance and stored in an airtight container in a dry place.