Ingredients:

  • 300 g Fresh Lychees, peeled and pitted (about 10 oz)
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (240 ml) Filtered Water
  • 1 teaspoon (5 ml) Fresh Lemon or Lime Juice

Instructions:

  1. Prep the Lychees and Combine Ingredients: Carefully peel and pit all the fresh lychees. Discard the skins and stones. Place the sugar and water into a medium heavy-bottomed saucepan.
  2. Dissolve the Sugar: Place the saucepan over medium heat. Stir constantly until all the sugar is completely dissolved and the liquid is clear. Do not allow it to boil vigorously at this stage.
  3. Add Fruit and Simmer: Once the sugar is dissolved, add the pitted lychees to the syrup base. Bring the mixture up to a gentle simmer (small bubbles appearing around the edges) and reduce the heat immediately to low. Simmer for 8 to 10 minutes.
  4. Macerate and Steep: Using a potato masher or the back of a spoon, gently press down on the lychees 3 or 4 times to help release maximum juice and aroma. Remove the saucepan completely from the heat source. Add the teaspoon of lemon/lime juice, cover the pan, and allow the mixture to steep and cool for 45 minutes to 1 hour.
  5. Strain the Syrup: Pour the entire contents of the saucepan through a fine-mesh sieve set over a clean bowl. Discard the leftover lychee solids.
  6. Clarify and Store: For a perfectly clear syrup, you may optionally strain the liquid one more time through a layer of muslin cloth or a coffee filter. Once the Lychee Syrup has completely cooled to room temperature, transfer it to a sterilised airtight jar or bottle, label, and refrigerate.