350 g litchees 6 tablespoons sugar powder 1 small glass muscatel 1 pinch cinnamon 250 g raspberries fresh mint, minced
Directions
Peel the litchees and place them on a dish. Sprinkle with sugar, cinnamon and muscatel. Leave it to soak overnight. Pour into a large saucepan and bring to the boil. Remove from heat and allow to cool. Serve with raspberries and fresh mint.