Hull and quarter the fresh strawberries. If using fresh lychees, peel and remove the pits; if using canned lychees, drain them and reserve 60 ml of the syrup (or use fresh lychee juice).

Blend

Place the quartered strawberries and 6 drained lychees into a blender. Add 60 ml reserved lychee juice/syrup, 15 ml fresh lemon juice, and 15 ml simple syrup. Add one or two small ice cubes (optional) to keep the puree chilled. Blend until smooth, about 20–30 seconds. If you prefer a very smooth texture, strain the puree through a fine mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible; discard seeds and pulp.

Taste and adjust

Taste the puree. If it needs more sweetness, stir in an additional 5–10 ml simple syrup. If it’s too sweet, add another 5 ml lemon juice. The final base should be fragrant, fruity, and balanced between sweet and bright.

Assemble & Serve

Fill a highball or Collins glass with ice cubes (about 1 cup).

Pour approximately 120 ml of the strawberry-lychee puree over the ice, leaving room for soda. (If you strained the puree, pour the strained liquid.)

Slowly top with 120 ml chilled soda water to preserve carbonation. Gently stir once or twice with a bar spoon to combine; avoid vigorous stirring so the drink stays fizzy.

Garnish with remaining lychee (peeled) placed on a cocktail pick or floated on top, the halved strawberry on the rim, and 3–4 mint leaves slapped between your palms to release aroma then tucked beside the garnish.

Serve immediately with a straw or stirrer. Encourage guests to stir gently before each sip if the drink has settled.