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Ingredients
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Fruit base
Liquids & ice (for blending/serving)
Garnish & optional add-ins
Method
Prep fruit
Peel and chop kiwi
Peel the kiwis and cut them into rough chunks so they blend easily (about 1/2-inch pieces).
Drain and halve lychees
Drain the canned lychees well. If using whole lychees, cut them in half and remove any seeds. Reserve four halves for garnish if desired.
Rinse the blueberries and pat dry. Reserve a few whole berries for garnish.
Blend base
Combine ingredients
In a blender, place the chopped kiwi, 1 cup blueberries, 6 drained lychee pieces (reserve the garnish), lime juice, honey (or agave), and 1 cup cold water or coconut water.
Add ice
Add 1 cup ice cubes to the blender. If you prefer a smoother, less slushy texture, start with 1/2 cup ice and add more after blending if needed.
Blend until smooth
Blend on high for 30–60 seconds until the mixture is smooth and evenly colored. Stop and scrape down the sides once if needed. Taste and adjust sweetness with an extra 1/2 tablespoon honey or a splash more lime juice if desired.
Finish & serve
Pour the blended mixture into two chilled glasses, dividing evenly (makes about two 10–12 oz servings).
If you want a lightly fizzy finish, top each glass with about 1/4 cup sparkling water and gently stir once to combine.
Garnish each glass with reserved lychee halves, a few blueberries, and 3 mint leaves. Optionally thread a blueberry and a lychee half on a cocktail pick for a decorative skewer.
Serve immediately with a straw. If not serving right away, keep chilled in the refrigerator for up to 1 hour; stir before serving as separation may occur.