Lychee syrup is a sweet and fragrant wonder, ideal for accompanying ice creams, sorbets, or even adding an exotic touch to drinks. Its delicate, slightly floral taste is perfect for those looking for a sweet and subtle flavor.
Ingredients :
- 250 g fresh or canned lychees (drained)
- 200 g of sugar
- 250 ml of water
- 1 tablespoon lemon juice (optional, to enhance flavors)
Preparation :
- Prepare the lychees
If you are using fresh lychees, peel and pit them. If you use canned lychees, make sure to drain them well before using them. - Heat the lychees and water.
In a saucepan, add the lychees and water. Heat over medium heat for about 10 minutes, until the lychees become soft and begin to break down. - Mixing
Blend the mixture of lychees and water to obtain a smooth texture. You can use a hand blender or a blender. Then pass the mixture through a fine sieve to remove the remaining pieces and obtain a well-filtered liquid. - Add the sugar
Return the filtered lychee juice to the saucepan and add the sugar. Heat over low heat, stirring constantly, until the sugar is completely dissolved. - Let
the syrup simmer gently for about 10 to 15 minutes until it thickens slightly. Add the lemon juice at this stage if you want a more tangy touch. - Let it cool
Let the syrup cool completely before pouring it into an airtight container. It will keep in the refrigerator for about 1 to 2 weeks.
My Personal Tip:
This lychee syrup is delicious over vanilla or coconut ice cream, and works perfectly with exotic fruit or mango sorbets. You can also use it to marble yogurt ice cream with Ninja Creami, or add it to cocktails or sparkling water for a refreshing and exotic drink. If you want even more indulgence, try using it to top iced pancakes!
There you have it, a delicate and fragrant homemade lychee syrup, ideal for enhancing your Ninja Creami frozen creations and bringing an exotic touch to your favorite desserts.
