Lychee syrup is a sweet and fragrant delight, ideal for topping ice cream, sorbet, or even adding an exotic touch to drinks. Its delicate, slightly floral taste is perfect for those seeking a smooth and subtle flavor.
Ingredients :
- 250g of fresh or canned lychees (drained)
- 200 g of sugar
- 250 ml of water
- 1 tablespoon of lemon juice (optional, to enhance the flavors)
Preparation :
- Prepare the lychees.
If you are using fresh lychees, peel and pit them. If you are using 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. - Blending:
Blend the lychees and water mixture until smooth. You can use an immersion blender or a regular blender. Then, pass the mixture through a fine-mesh sieve to remove any remaining pieces and obtain a well-filtered liquid. - Add the sugar.
Return the strained lychee juice to the saucepan and add the sugar. Heat over low heat, stirring constantly until the sugar is completely dissolved. - Let it simmer.
Let the syrup simmer gently for about 10 to 15 minutes so that it thickens slightly. Add the lemon juice at this point if you want a more tangy touch. - Let it cool.
Allow the syrup to 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 on vanilla or coconut ice cream, and works perfectly with tropical fruit or mango sorbets. You can also use it to swirl frozen yogurt with Ninja Creami, or add it to cocktails or sparkling water for a refreshing and exotic drink. If you want an even more indulgent treat, try using it to drizzle over frozen crepes!
Here is a delicate and fragrant homemade lychee syrup, ideal for enhancing your Ninja Creami frozen creations and adding an exotic touch to your favorite desserts.
