Eggnog is similar to a Japanese egg sake, but I made a non-alcoholic hot mocktail. It's enjoyable for children and warms the body. The origin of this recipe: Eggnog is often enjoyed during the Christmas season. I learned this from overseas friends and decided to make it non-alcoholic.

This is the dessert that I had a study group meeting.This is the time of year (July) that fresh lychee can be seen in supermarkets. Please try to make this with fresh lychee. It can also be made with frozen lychee. If you don't have agar, you can use 7 g of gelatin instead. Recipe by Go-pa-ra

I received some canned lychee. Rather than just eating them as-is, I thought adding them to panna cotta would bring out their gentle flavor. I made the panna cotta runnier than usual by adjusting the ingredients. For normal panna cotta, use equal amounts of heavy cream and milk.This panna cotta is slightly runny. Let it chill in the fridge for 3 hours. If you'd prefer it to be firmer, reduce the amount of milk to 150 ml. Recipe by daintiest

I bought yogurt but couldn't finish the whole container by myself, so I made this. You could also make lassito use up the yogurt!You don't have to follow the recipe amounts exactly. It's fine if you've eaten some of the yogurt, or if you've used some of the heavy cream. The consistency and hardness of the ice cream is up to you. I like to keep it in the freezer for 3-4 hours. Recipe by Setsubunhijiki

I got the idea for this while listening to Shiina Ringo's "Mango and Papaya" and playing around with shiratama flour. I coupled it with ingredients that are good for the skin.Lychee berries are packed with antioxidants. White kikurage mushrooms make for a nice flower petal-like topping. Make sure to taper the hearts as much as possible. The springy texture will hold even after cooling if you knead in soy milk. The medicinal spices have a sweet fragrance, as well as a refreshing aftertaste.Anise...helps with digestion Cinnamon...warms up the body, helps with digestion, and lowers insulin.Ginger...helps with digestion, reduces swelling, warms up the body, and improves blood flow. For 4 servings. Recipe by witch_cake_mix

In our home in Hawaii, our favorite dessert is lychee and coconut pearl tea! Since I had a lot of milk in the fridge I used liquor to make a simple pudding, recalling that flavor. This is the best dessert to have after a meal in the summer. Definitely give it a try!Coconut pudding is super soft, so it takes longer than usual to set. Check on it after about 4 hours. Recipe by likoliko

I had a cocktail last week, in a restaurant, that had the same name as my drink. I was sort of embarrassed by how quick I plowed through 2 of them in a short period of time but oh well, I’m over it 😆😂I recreated theirs. I made mine almost sugar free but wasn’t about to skip my grenadine♥️😂 it’s all the things I love in a potent, easy, light fizzy cocktail that doesn’t gag you from the sweetness. In my opinion, too much sugar in beverages is absolutely nauseating. I didn’t even garnish it because I couldn’t find my maraschino cherries lol next time I’ll probably add fresh mint.

I made this because I wanted to eat a lychee dessert!This drink is a bit strong. Adjust the amount of alcohol as necessary. You may also use grapefruit juice instead of grapefruits and it will still be delicious! Recipe by Nikudango

I was able to get my hands on fresh lychees, which I love, so I decided to make compote out of them. Canned lychee are also delicious, but they are too sweet, and the preservatives that are used concern me... but I am using artificially colored tapioca pearls. I recalculated the ingredient amounts by referring to a homemade canned peach style recipe that I made 2 years ago. I wasn't quite sure how to use the seven-colored tapioca pearls, which are different from the popular black tapioca pearls. I came up with this summery dessert by pairing the seven-colored tapioca pearls and the lychee compote.If you add the tapioca pearls while the lychee compote syrup is still hot, the flavor sinks in and it tastes even more delicious. This will be the key point of this recipe.It's delicious chilled well, but if it's chilled for too long, the tapioca pearls will harden and the texture will not be as good. Calculate when to start chilling them in the refrigerator, so you will be able to serve them at your desired time. Recipe by Munchkin's Mom

It is a very healthy drink. Here I use sugar powder. But you can use substitute of sugar or less sugar or no sugar. It's totally depends on the sourness/sweetness of litchi. You must try it and enjoy with your family and friends.

We harvested tons of lemons, and I used some to make lemon liqueur this year.Remove the white, bitter part of the skin to the extent possible. Remove the lemon zest from the jar after 7-10 days, and the flesh after a month. For 2 liter jar. Recipe by uzutabi

The recipe online called for a shaker and muddling but I just wanted to use my new blender. I love gin and any excuse to make a nice cocktail. Other than the sugar explosion when I was trying to take the lid off to prepare the simple syrup, this was easy!