Lychee Soda Recipe

Prepare lychees

If using fresh lychees, peel and remove seeds. If using canned lychees, drain and reserve 6 whole halves for garnish, then roughly chop the remaining lychees.

Cook syrup

In a small saucepan, combine 1 cup sugar and 1 cup water. Add the chopped lychees. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves, about 3–4 minutes.

Simmer and mash

Reduce heat to low and simmer for 6–8 minutes, breaking up the fruit slightly with a spoon or potato masher to release juices and flavor. Remove from heat.

Strain and finish

Pour the mixture through a fine-mesh sieve into a bowl or pourable container, pressing on solids to extract as much liquid as possible. Discard solids (or reserve for desserts). Stir in 1 tablespoon fresh lime juice. Let the syrup cool to room temperature, then chill in the refrigerator until cold (about 30–45 minutes). The syrup yields roughly 1 to 1 1/4 cups.

Prepare glasses

Fill two tall glasses about three-quarters full with ice (approximately 1 cup ice per glass). Add three reserved lychee halves to each glass (or divide 6 pieces between glasses).

Measure syrup

For a medium-sweet soda, add 2 tablespoons (30 ml) of the chilled lychee syrup to each glass. Adjust to taste: use 1 tablespoon for lighter sweetness or up to 3 tablespoons for a stronger lychee flavor.

Top with soda

Slowly pour 250 ml chilled club soda or sparkling water into each glass over the back of a spoon (or gently) to preserve carbonation. Stir once gently with a long spoon to combine syrup and soda.

Garnish and serve

Garnish each glass with a lime wedge and a mint sprig if using. Serve immediately with a straw or spoon to enjoy the lychee pieces.