• 400 g (14 oz) tinned lychees in syrup
• 150 ml (5 fl oz) tinned coconut milk
• Juice of 2 limes
• 4 tablespoons caster (superfine) sugar
• A few fresh lychees, to garnish

PURÉE ALL THE INGREDIENTS TOGETHER IN A BLENDER. Transfer everything to a plastic airtight container and place it in the freezer for about 4 hours, until the mixture is completely frozen.

TAKE THE CONTAINER OUT OF THE FREEZER, BREAK THE FROZEN MIXTURE INTO PIECES AND RETURN THEM TO THE BLENDER TO TURN THEM INTO SLUSH (THE CONSISTENCY OF MELTED SNOW). You can add sparkling water or lychee juice if you like.

GARNISH THE SLUSHIE WITH FRESH LYCHEES AND SERVE WITH STRAWS IN TALL GLASSES.