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    Lychee & yuzu martini

    Try this stylish, alcohol-free drink from the founders of London's Redemption bar

    Serves: 2


    6 fresh lychees, peeled and stoned, plus 2 to garnish
    1/2 tsp yuzu juice
    8 fresh mint leaves
    1 tsp fresh ginger, peeled and chopped
    250ml coconut water
    6 ice cubes


    1. Put the lychees, yuzu juice, mint and ginger in a cocktail shaker and muddle until the lychees are broken down. 

    2. Add the coconut water and ice cubes and shake vigorously. Strain into two chilled martini glasses and garnish each with a whole lychee on a skewer, part-peeled into a curl.

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    Recipe by Catherine Salway and Andrea Waters, founders of London's Redemption, an alcohol-free restaurant-bar. 

    You'll find even more non-alcoholic recipes in Redemption Barby Andrea Waters and Catherine Salway, £12.99, Kyle Books 


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