Lychee, Lemongrass & Sansho Pepper Fizz

What inspires you? For me, life is an undulating montage of eidetic memories that flash into my brain at the strangest times. Its these memories that fuel my creativity. It could just be the recollection of a sweet waft in a side street on holiday that spurs me to create a new flavour of ice cream, or the heady blend of spices in a curry that urges me to experiment with a sweet version in a cake.

Inspiration surrounds us, but there is also confection in recollection. Go back, reminisce and think of your favourite sights, sounds and aromas. Use them to create new and exciting flavours in your cooking.

The world is your oyster, you just need to go out there and shuck it!

Inspired by a market stall in Nathen Road Hong Kong.


30 Lychees, peeled & stoned

100g Sugar

100g Water

1 Stalk Lemongrass, bashed

5g Sancho Peppercorns (substitute Sichuan if needed)

2 Limes, juice

Sparking Water and ice to serve


1. Add the water, sugar, lemongrass and sansho peppercorns to a small pan. Bring to a boil and boil for 3 minutes. Cool and refrigerate overnight.

2. The next day, strain the mixture (discarding the solids) into a blender and add the lychees. Blend to a smooth puree and strain once more. Add the lime juice.

3. Divide the puree between 4 glasses, top with ice and sparkling water and serve.