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Ingredients
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Fruit Purée
Lychee-Blueberry Syrup
Assembly & Garnish
Method
Fruit Purée
Prepare fruit
Peel and roughly chop the kiwis. If using fresh lychees, remove the outer skin and pit; if using canned, drain them and reserve the syrup for the syrup section.
Place the chopped kiwi, 3 oz blueberries, 6 lychees, 1 tablespoon sugar, and 1 teaspoon lime juice into a blender or food processor.
Blend on high until completely smooth, about 30–45 seconds. Taste and adjust sweetness with up to 1 additional teaspoon sugar if needed. The purée should be thick but pourable.
Pass the purée through a fine-mesh sieve into a bowl if you want a very smooth texture (optional). Reserve about 3 tablespoons of purée for layering/garnish if desired.
Lychee-Blueberry Syrup
In a small saucepan, combine 1 oz blueberries, 2 tablespoons lychee syrup (or reserved lychee juice), 2 teaspoons water, and 1 teaspoon sugar.
Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 4–6 minutes.
Mash the cooked berries lightly with the back of a spoon to release more color and flavor, then remove from heat and let cool for 5 minutes.
Optionally strain the syrup through a fine sieve to remove skins for a smooth, jewel-toned syrup. Set aside to cool to room temperature.
Assembly & Garnish
Fill two serving glasses (tumbler or coupe) halfway with crushed ice (about 1 cup crushed ice per glass).
Divide the fruit purée between the glasses, pouring about half of the purée into each glass over the crushed ice. Gently stir once to combine with the ice so the purée chills and thickly coats the ice.
Spoon 1 tablespoon of the lychee-blueberry syrup over each purée layer so it nests into the top and creates a deep blue-purple swirl ('skulduggery'). If you reserved extra purée, drizzle a little for contrast.
Top each glass with 1 ounce (about 2 tablespoons) of sparkling water if you prefer a lighter, fizzy finish—otherwise omit for a denser, slush-like treat.
Garnish each glass with 2 mint leaves and either a halved lychee or a thin kiwi slice on the rim. Serve immediately with a straw or long spoon.