1 x 570g tin lychees in syrup
Pulp from 8 passionfruit
50ml Barker’s Squeezed Blackcurrants cordial
100ml passionfruit liqueur (we used Passoa)
50ml good quality vodka
Combine all ingredients. Blend until smooth (you can use a blender, food processor or stick mixer to do this). Strain through a very fine sieve, discarding any solids.
Pour mixture into ice-cube trays and freeze overnight.
When ready to serve, transfer ice-cubes to blender and blitz until smooth and icey. Serve immediately.