I’m sharing my Lychee Mojito Mocktail, featuring lychee puree, canned lychee, fresh mint and seltzer plus an unexpected garnish, ideal for baby showers and Dry January.

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I never expected a simple swap to feel this fancy, but my Lychee Mojito Mocktail turned a lazy seltzer into something strange and special. I muddle lychee puree with fresh mint leaves and suddenly it tastes like a cocktail, only without the hangover.

People always ask if it belongs on the Best Non Alcoholic Cocktails list, and I cant blame them, its bright, a little floral, and somehow very addictive. Pour it for a baby shower or when you want to impress without fuss, and watch faces change like they just discovered a Green Fairy Drink.

Ingredients

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Tender floral lychees add natural sweetness and some vitamin C mostly carbs though.
Silky puree gives intense lychee flavor, boosts sweetness and body, low protein.
Concentrated syrup that sweetens fast so watch portions it adds calories.
Fresh lime juice is sharp and tangy, adds vitamin C and cuts the sugar.
Mint gives a cool herb note few calories and a nice aroma.
Club soda brings bubbles no calories, makes drink light and kinda fizzy.
Simple syrup is plain sugar, no nutrients just carbs so use sparingly.
Ice chills and dilutes a bit controls strength more ice makes it milder.
Garnish with lime wedge or a whole lychee adds aroma and extra sweet bite.

Ingredient Quantities

1 can (about 565 g / 20 oz) canned lychees in syrup, drained, reserve 60 ml syrup

1 cup (240 ml) lychee puree (from canned lychees)

1/4 cup (60 ml) reserved lychee syrup or simple syrup

3 tbsp (45 ml) fresh lime juice about 2 limes

1/4 cup (60 ml) simple syrup or 3 tbsp granulated sugar

20 fresh mint leaves plus extra sprigs for garnish

3 cups (720 ml) club soda or sparkling water chilled

Ice cubes or crushed ice

Lime wedges and whole drained lychees for garnish

How to Make this

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1. Chill your glasses and the club soda so the drink stays fizzy and cold.

2. Open the can of lychees, pour the syrup into a measuring cup and reserve 60 ml, then set aside 4 to 6 whole drained lychees for garnish. Put enough of the remaining lychees in a blender to make 1 cup (240 ml) lychee puree; if you want it extra smooth press through a fine sieve, but blender-only is fine.

3. Measure your sweeteners: use 1/4 cup (60 ml) of the reserved lychee syrup, and have another 1/4 cup (60 ml) simple syrup ready. If you only have granulated sugar, dissolve 3 tbsp sugar in 1 tbsp hot water to make a quick syrup and let it cool.

4. In a sturdy pitcher or cocktail shaker add 20 fresh mint leaves, 3 tbsp (45 ml) fresh lime juice and the 1/4 cup simple syrup (or the quick sugar syrup). Lightly muddle the mint just enough to bruise the leaves and release the oils, dont shred them or it will get bitter.

5. Add the 1 cup lychee puree and the 1/4 cup (60 ml) reserved lychee syrup to the muddled mint and lime, stir or shake briefly to combine and taste, adjust sweetness if needed.

6. Fill glasses with lots of ice cubes or crushed ice (crushed gives a more cocktail-like feel), then pour the lychee-mint mixture over the ice, dividing evenly.

7. Top each glass with chilled club soda or sparkling water (about 3 cups / 720 ml total divided among glasses), gently stir once or twice to mix without flattening the fizz.

8. Garnish with extra mint sprigs, a lime wedge and a whole drained lychee on a skewer or dropped in the glass, serve immediately while fizzy.

9. Tip: if you want a more intense lime kick add a little extra lime juice, and if you prefer less sweetness cut back on the reserved syrup or simple syrup a tablespoon at a time.

Equipment Needed

1. Chilled serving glasses (put them in the fridge or freezer ahead so drink stays fizzy)
2. Measuring cups and measuring spoons (for syrup, puree and lime juice)
3. Blender (to puree the lychees)
4. Fine mesh sieve (optional, if you want the puree extra smooth)
5. Cocktail shaker or a sturdy pitcher (to mix the mint, lime and puree)
6. Muddler or wooden spoon (lightly bruise the mint leaves, dont shred them)
7. Citrus juicer or reamer (fresh lime juice is best)
8. Long bar spoon or stirring spoon (to gently mix after adding soda)
9. Can opener and small strainer or slotted spoon (to drain and reserve syrup)
10. Ice scoop or crusher, plus cocktail picks or skewers for the lychee garnish

FAQ

Can I use fresh lychees instead of canned? Yes. Peel and pit about 20 fresh lychees to get roughly 1 cup of fruit, blend with a little water or the reserved syrup to make puree. Fresh ones are often less sweet so taste and add simple syrup if needed.

How do I make the lychee puree from the can? Drain the can, reserve 60 ml of the syrup, then blend the drained lychees with about 60 ml of that syrup until smooth. Strain for a silkier texture if you want.

Can I make this ahead of time? You can. Mix the lychee puree, lime juice, syrups and gently bruise the mint, then store in an airtight container in the fridge up to 24 hours. Add the club soda and ice just before serving so it stays fizzy.

How do I turn this into an alcoholic drink? Add about 1 to 1.5 oz of vodka, light rum or gin per glass. Cut back a little on the simple syrup if you add booze, and stir gently so you dont lose the bubbles.

How do I adjust sweetness and tartness? Taste as you go. Add more lime for tartness or more reserved syrup or simple syrup to sweeten. If it feels too sweet, add extra soda or more lime. Simple and effective.

Any tips for mint and garnishes? Lightly clap the mint between your palms to wake its oils then toss it in, dont over muddle or it will turn bitter. Garnish with a whole drained lychee and a lime wedge, and serve over crushed ice for a pretty look.

Lychee Mocktail Recipe Substitutions and Variations

Lychees: If you dont have canned lychees, use 1 cup fresh peeled and pitted lychees or 1 cup frozen thawed lychees pureed. Canned longans or rambutan give a similar texture too.
Lychee syrup or simple syrup: Swap in elderflower cordial, rose syrup, or agave syrup for a floral or neutral sweetness. Honey syrup works as well but it will change the flavor a bit.
Fresh lime juice: Lemon juice is the closest stand in, or bottled lime juice in a pinch. Use slightly less if using bottled, its often stronger.
Mint leaves: Fresh basil, lemon balm, or cilantro can replace mint, basil gives a peppery sweet twist while lemon balm keeps it more citrusy.

Pro Tips

1) Freeze flavor not water. Make a few ice cubes from leftover lychee syrup or dilute lychee puree a bit and freeze it. They melt and keep the drink tasting full instead of turning it watery, but dont overdo it or it gets too sweet.

2) Be gentle with the mint. Lightly bruise leaves with the back of a spoon or a muddler, twist dont smash, otherwise you get grassy bitterness. If it still tastes sharp, fish out some leaves and add a little extra lime to brighten.

3) Keep the fizz longer. Pour club soda down the side of the glass or over the back of a spoon so it doesnt break up the bubbles, and only give one or two gentle stirs. Cold glasses and very cold soda make a big difference so serve right away.

4) Small upgrades that impress. Strain the puree for a silky mouthfeel when serving guests, or swap some soda for chilled prosecco for an adult version. For garnish, skewer a whole lychee with a mint sprig so it looks neat and wont sink straight to the bottom.

Lychee Mocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Lychee Mojito Mocktail, featuring lychee puree, canned lychee, fresh mint and seltzer plus an unexpected garnish, ideal for baby showers and Dry January.

Servings

servings

Calories

kcal

Equipment: 1. Chilled serving glasses (put them in the fridge or freezer ahead so drink stays fizzy)
2. Measuring cups and measuring spoons (for syrup, puree and lime juice)
3. Blender (to puree the lychees)
4. Fine mesh sieve (optional, if you want the puree extra smooth)
5. Cocktail shaker or a sturdy pitcher (to mix the mint, lime and puree)
6. Muddler or wooden spoon (lightly bruise the mint leaves, dont shred them)
7. Citrus juicer or reamer (fresh lime juice is best)
8. Long bar spoon or stirring spoon (to gently mix after adding soda)
9. Can opener and small strainer or slotted spoon (to drain and reserve syrup)
10. Ice scoop or crusher, plus cocktail picks or skewers for the lychee garnish

Ingredients

1 can (about 565 g / 20 oz) canned lychees in syrup, drained, reserve 60 ml syrup
1 cup (240 ml) lychee puree (from canned lychees)
1/4 cup (60 ml) reserved lychee syrup or simple syrup
3 tbsp (45 ml) fresh lime juice about 2 limes
1/4 cup (60 ml) simple syrup or 3 tbsp granulated sugar
20 fresh mint leaves plus extra sprigs for garnish
3 cups (720 ml) club soda or sparkling water chilled
Ice cubes or crushed ice
Lime wedges and whole drained lychees for garnish

Directions

Chill your glasses and the club soda so the drink stays fizzy and cold.
Open the can of lychees, pour the syrup into a measuring cup and reserve 60 ml, then set aside 4 to 6 whole drained lychees for garnish. Put enough of the remaining lychees in a blender to make 1 cup (240 ml) lychee puree; if you want it extra smooth press through a fine sieve, but blender-only is fine.
Measure your sweeteners: use 1/4 cup (60 ml) of the reserved lychee syrup, and have another 1/4 cup (60 ml) simple syrup ready. If you only have granulated sugar, dissolve 3 tbsp sugar in 1 tbsp hot water to make a quick syrup and let it cool.
In a sturdy pitcher or cocktail shaker add 20 fresh mint leaves, 3 tbsp (45 ml) fresh lime juice and the 1/4 cup simple syrup (or the quick sugar syrup). Lightly muddle the mint just enough to bruise the leaves and release the oils, dont shred them or it will get bitter.
Add the 1 cup lychee puree and the 1/4 cup (60 ml) reserved lychee syrup to the muddled mint and lime, stir or shake briefly to combine and taste, adjust sweetness if needed.
Fill glasses with lots of ice cubes or crushed ice (crushed gives a more cocktail-like feel), then pour the lychee-mint mixture over the ice, dividing evenly.
Top each glass with chilled club soda or sparkling water (about 3 cups / 720 ml total divided among glasses), gently stir once or twice to mix without flattening the fizz.
Garnish with extra mint sprigs, a lime wedge and a whole drained lychee on a skewer or dropped in the glass, serve immediately while fizzy.
Tip: if you want a more intense lime kick add a little extra lime juice, and if you prefer less sweetness cut back on the reserved syrup or simple syrup a tablespoon at a time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.