Chee Chee Cooler
Recipe by Chef Savannah Munoz

Chee Chee Cooler

2 cups Melissa’s Lychees, peeled; seeded; halved
1/2 cup Coconut Water
1 Lime
1/2 oz. Basil Simple Syrup, recipe below
Lime Wheels (slices) for Garnish

For the Basil Simple Syrup:
1/2 cup Water
1/2 cup Granulated Sugar
1/2 cup Fresh Basil, loosely packed

In a saucepan, add the water and sugar and bring to a boil. Remove from the heat, add the basil and steep for 2 minutes. Remove and discard the basil.

For the Cooler:
Place the lychees, coconut water, juice from the lime and the basil simple syrup in a blender and process for 30 seconds. Pour over glasses filled with ice and garnish with the lime wheels. Makes about 4-6 drinks.