Lychees are in season – Find out how to incorporate this tropical fruit into your summer cocktails

Lychees have a sweet, floral flavor and translucent flesh. You just have to peel back the thick pinkish skin to find the springy and succulent treat. They’re great for snacking and making luscious summer cocktails.

Lychee season starts in earnest in June. A few merchants around town are starting to see small shipments of the fresh tropical tree fruit. This week, the Asian supermarket Vinh Phat, began receiving lychees still on the branch from a vendor in Florida. The season there lasts only about a month, so grab Vinh Phat’s lychees while you can (call ahead at 273-1175 to be sure).

If you can find a serviceable supply of fresh lychees, peel, seed and puree 20 or so, then strain the juice and toss the pulp. Combine two tablespoons of the juice in a Champagne flute and add sparkling wine to create a Bellini.

For a lychee martini, combine ice, 12 oz. vodka, 8 oz. lychee juice and a splash of vermouth. Shake until it’s perfectly chilled, pour into four martini glasses and garnish with fresh lychees.

If you can’t find enough fresh lychees to make your own juice, canned lychees are available in Asian grocery stores and many Asian food aisles. Lychees can also be used as garnishes. If you are going this route, leave the lychee unpitted and warn your guests of the large seed inside.