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Homemade Lychee Syrup

A simple recipe for a floral and fruity lychee syrup, using real fresh lychees.
Course Condiment
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 58kcal
Author Michelle


  • 125 ml water
  • 100 g granulated sugar
  • 12 fresh lychees peeled (or canned)


  • To a small saucepan, add the water and sugar.
  • Heat over medium heat and bring the mixture to a simmer.
  • Add in the lychees and give it a stir, pressing lightly on the fruit. (Note: lychees will release additional liquid).
  • Let the syrup reduce and thicken, stirring occasionally, until it can lightly coat the back of a spoon (with a consistency similar to maple syrup).
  • Pour the syrup along with the lychees into a jar, and let cool.
  • Once cool, place the syrup into the fridge for 1 hour to let the flavour from the lychees permeate the syrup.
  • Pour the cooled lychee syrup through a sieve into a clean glass jar (press lightly on the lychees to extract their juice). Use a funnel if transferring into a small opening. (You can discard the lychees, or eat them -- however, they may be a little sweet. I like throwing them into a smoothie).
  • Use as you would in flavouring drinks or desserts.
  • Store the syrup in the fridge for up to 1 week.


Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 15g | Vitamin C: 11mg | Calcium: 1mg | Iron: 1mg