Ingredients:
* 3 cups (283g) canned or fresh lychee syrup drained into a measuring cup
* 5 tbsp (75ml) lychee syrup
* 1/2 cup (118ml) cold water
* 1/2 cup (118ml) crushed ice
* 1/2 lemon juiced
* 12 large mint leaves reserve 4 for garnishing
* 1 bottle soda water more if desired
Method:
1. First, make the lychee juice by combining the lychees in a blender with water and crushed ice. Purée until it resembles a smoothie consistency. Strain the lychee juice in a large measuring cup, using a spatula to scrap the mixture against the strainer to get all the juices. Discard pulp. Approximately 600ml of juice.
2. To the measuring cup add 8 fresh mint leaves, lemon juice. Muddle, using a muddler or wood spoon (any utensil with a large flat bottom), until the mint leaves release their juices, but aren’t shredded.
3. Strain and divide into 4 chilled cocktail glasses, top with soda water/Sprite and garnish with remaining mint leaves and lychee.
