Four Seasons Spring Lychee Blast Smoothie (700ml Commercial Formula)
Ingredient List • Spring tea infusion for all seasons: 120ml (boil with 85℃ water for 6 minutes, strain, cool and refrigerate) • Lychee fruit puree: 60g • Fructose: 18–24ml (adjust according to sweetness) • Ice cubes: 220g • Lychee burst beads: 40g (at the bottom of the cup) • Cheese milk topping: 40–50g (on top)
Production steps: 1. Place 40g of lychee burst beads at the bottom of the serving cup. Optional: Add a small amount of lychee puree to enhance the appearance of the cup wall. 2. Add 120ml of Sichuan Spring tea infusion + 60g of lychee puree + fruit sugar + 220g of ice cubes to the ice cream machine. Blend for about 40 seconds until a smooth ice cream is formed. 3. Pour the ice cream into the cup, leaving a 2cm space at the top. 4. Slowly pour the cheese cream topping over the ice cream. You can use lychee fruit pieces or mint leaves for decoration.
