Lychee-Thai Chili Lemonade

Ingredients

• 1 pound lychees, peeled and seeded
• 1 cup fresh juice from 10 to 12 lemons
• 3/4 cup sugar
• Pinch salt
• 1/2 small red Thai chili
• 3 cups cold water
• 1 quart ice

Directions

Put 1 cup of the lychees into a blender with the lemon juice, sugar, salt, and Thai chili. Run the blender on high until the mixture is completely smooth, about 1 minute. Set a fine-mesh strainer over a pitcher and pour the mixture through it, then throw away the solids. Whisk in the cold water. Cut the lychee flesh that's left into 1/4-inch pieces and stir it into the pitcher. Add the ice. Pour into glasses filled with ice, and garnish with additional whole chilis if desired.