Lychee Juice Recipe

1. Drain and reserve syrup (if using canned)

If using canned lychee, drain the fruit from the can and reserve 2–3 tablespoons of the syrup. If using fresh lychee, peel and remove seeds from 12 pieces and set aside.

2. Blend lychee

Place the 12 lychee pieces and 1 cup cold water into a blender. Add the 2 tablespoons reserved syrup or simple syrup. Blend on high for 30–45 seconds until the mixture is smooth and no large pieces remain.

3. Strain (optional)

For a silky juice, pour the blended lychee through a fine-mesh sieve into a pitcher or measuring cup, using the back of a spoon to press through pulp. Discard solids. If you prefer a pulpy beverage, skip straining.

4. Stir 1 teaspoon fresh lime juice into the strained lychee liquid. Taste and adjust sweetness: add up to 1–2 additional teaspoons (or more) of simple syrup or reserved can syrup if you prefer sweeter juice. Conversely, add a little more lime if you prefer brighter acidity.

5. Fill a tall glass with ice (about 1 cup). Pour the prepared lychee juice over the ice.

6. Garnish with a whole lychee or a lime wheel on the rim and a few mint leaves for aroma. Serve immediately with a straw or stirring spoon.

7. Storage: keep any leftover juice refrigerated in a sealed container for up to 48 hours. Stir before serving as separation may occur.