Lychee Cooler Recipe
lychee puree, grapefruit juice, elderflower, lime juice
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Ingredients
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Lychee Base
Juices & Floral
Finish & Garnish
Method
Lychee Base
Make lychee puree
Place the drained canned lychees and 60 ml of the reserved lychee syrup into a blender. Blend on high for 20–30 seconds until smooth. If the puree is too thick to pour, add up to 30 ml water and blend 5–10 seconds more to reach a pourable, slightly thick consistency.
Taste the puree: it should be sweet and distinctly lychee. Set aside in a small bowl or measuring cup.
Mixing the Cooler
Combine juices and floral
In a cocktail shaker or large jar (no ice yet), combine 120 ml fresh pink grapefruit juice, 15 ml fresh lime juice and 15 ml elderflower cordial. Stir or briefly shake to integrate.
Add lychee puree
Add 60–75 ml lychee puree to the juice mixture (adjust to sweetness preference). Close shaker and dry-shake (without ice) for 10 seconds to further emulsify the puree with the juices.
Chill and dilute
Add a generous handful of ice to the shaker and shake vigorously for 8–10 seconds to chill and slightly dilute the drink.
Assemble & Serve
Strain the chilled mixture into a highball or Collins glass filled halfway with ice. Use a fine mesh strainer if you prefer a smoother texture, or a regular strainer to allow some pulp through.
Top the poured mixture with 90 ml club soda or sparkling water. Gently stir once to combine without flattening the bubbles.
Garnish with a sprig of fresh mint, a peeled lychee on a pick, and/or a grapefruit twist. Serve immediately.