Lychee Grapefruit Long Lunch

Lychee's floral sweetness and grapefruit's bitterness make a useful contrast, with tarragon adding a faint anise note. The combination can become perfumed if the herb is too generous, so start small. Use plain lychee juice rather than the heavy syrup from canned fruit. The grapefruit should leave a clean, slightly bitter finish after the sweeter first sip. This is a fragrant lunch or dinner spritz with more edge than a typical tropical mocktail, particularly when served well chilled.

Ingredients

• 5 oz Sparkling water
• 2 oz Lychee juice
• 2 oz Grapefruit juice
• 1 small sprig Fresh tarragon

Make it

1. Prepare the fruit and herbs as listed. Mash soft fruit to release juice; lightly press herbs or thin ginger slices without shredding them.
2. Add the still juices and stir. Strain out seeds, skins or herb pieces if you prefer a smoother texture.
3. Pour in the chilled sparkling water slowly and stir once. Serve immediately, with ice if you like.

Benefits

Grapefruit · a little vitamin C

Grapefruit supplies some vitamin C for protecting cells from oxidative damage; pairing it with lychee and tarragon adds another layer to the flavor.

Make room for tarragon

Tarragon gives the lychee and grapefruit an anise-like lift—an aromatic pairing to serve freshly mixed, while the bubbles are lively.

If your medicine advises avoiding grapefruit, choose a different recipe or check with your pharmacist.