350 g litchees
6 tablespoons sugar powder
1 small glass muscatel
1 pinch cinnamon
250 g raspberries
fresh mint, minced

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.