樱花荔枝气泡水Sakura Lychee Fizz

日本是个特别注重季节感的国家，尤其在这赏樱季节，每年这时节，商家们都会推出各种粉色的樱花季节限定甜点美食，每看一眼、每尝一口都充满了恋爱的感觉。许多樱花食品的制作，都离不开盐渍樱花，而经过盐渍的樱花，不仅保留了其颜值同时也提升了味道，既可以做甜点，也适合用来泡茶做饮料。据朋友转述当地人说法，饮用樱花泡的茶，不仅可健脾养胃等，还可以嫩肤、增亮肤色呢。机缘巧合，在樱花祭收获了盐渍樱花，同时也拥有天然樱花粉的我，迫不及待马上在这季节，给孩子安排上了好看又好喝的樱花荔枝气泡水，晶莹Q弹的樱花冻，饱满的荔枝，还有在玻璃杯内盛开绽放的樱花，透亮的粉红色，我的少女心洋溢了。

食谱制作/摄影：米奇瓜

Directions

Step 1

提前制作樱花荔枝冻；将其中5克的果冻粉、1汤匙樱花粉和50克糖混合，备用。Make the sakura lychee jelly in advance: Mix 5g of jelly powder, 1 tbsp sakura powder and 50g sugar together and set aside.

Step 2

倒入350毫升的沸水内，小火慢煮至完全溶解，离火；接着从罐头荔枝中，取出3汤匙的糖浆，和果冻液混合。Pour 350ml of boiling water into the mixture and cook over low heat until fully dissolved. Remove from heat. Then, take 3 tbsp syrup from the can of lychee and mix it with the jelly liquid.

Step 3

剩下的5克果冻粉，依照作法1&2的方式，先和砂糖混合再煮成原色果冻，倒入容器，放入雪柜内，冷冻至凝固。Mix the remaining 5g of jelly powder with sugar according to steps 1 and 2, and cook it into plain-colored jelly. Pour it into a container and freeze until set.

Step 4

将作法3各切成小丁后，混合备用。Cut the jelly from step 3 into small cubes and mix well.

Step 5

将罐头全颗荔枝，切成3-4小片（或保留全颗），连同糖浆（可依喜好增加甜度）和作法4混合备用。 Cut the entire can of lychee into 3-4 small pieces (or leave them whole) and mix with the syrup (sweeten to taste) and the jelly cubes from step 4.

Step 6

准备透明玻璃杯，将作法4的荔枝冻舀入放入杯内，加入冰块和泡过的盐渍樱花，倒入适量气泡矿泉水，即可享用。Prepare a transparent glass, scoop the lychee jelly from step 4 into the glass, add ice cubes and salted sakura, and pour in an appropriate amount of sparkling mineral water/soda water. Enjoy!