Peel, pit, and roughly chop fresh white peaches until you have about 2 cups. Drain canned lychees into a bowl, reserving 3–4 whole lychees for garnish.

Blend

In a blender combine the chopped white peaches, drained lychee (except the reserved whole fruits), granulated sugar, fresh lemon juice, vanilla extract, and 1 cup cold water. Blend on high until completely smooth, about 30–45 seconds. Taste and adjust sweetness by adding up to 1 more tablespoon sugar if needed.

Strain (optional)

For an ultra-silky chilled drink, pour the blended mixture through a fine-mesh sieve into a bowl, pressing gently with a spatula to extract all liquid and leaving behind any fibrous bits. Discard solids.

Herbal & Aromatic Additions

Infuse herbs

Lightly bruise the mint and basil leaves by clapping them between your hands or gently muddling with the back of a spoon. Add the bruised herbs to the strained (or unstrained) peach-lychee purée and stir. Let steep for 8–10 minutes to impart a fresh aromatic note.

Remove herbs

After steeping, remove and discard the herbs (or leave a few small slivers in the drink for texture if preferred). Stir the purée once more to combine.

Finish & Serve

Chill

If not serving immediately, chill the purée in the refrigerator for at least 20 minutes. Alternatively, continue to the next step to assemble immediately over ice for a colder result.

Assemble

Fill 3 serving glasses with about 1 cup crushed ice each. Divide the peach-lychee mixture evenly among the glasses (about 1/2 cup to 2/3 cup per glass, depending on how much you chilled or strained).

Garnish

Top each glass with a reserved whole lychee, two thin white peach slices, and a mint sprig. Optionally stir gently to combine before serving.

Serve

Serve immediately with a short spoon or straw. If desired, offer extra crushed ice and simple syrup on the side for guests to adjust temperature and sweetness.