Ingredients

Blend the lychee flesh with water to obtain a smooth puree, strain and discard the pulp. Transfer the liquid to a jug, add lime juice add red syrup, stir well. Pour into glasses filled with ice cubes. Top up with club soda and garnish with a mint sprig before serving.

Lychee’s round shaped is covered with red or pinkish red rugged skins. Its white aromatic juicy flesh tastes sharply sweet or with a slight of sour.

Lychee are almost exclusively grown in the North of Thailand, namely Chiangmai, Chiangrai, Payao, Nan, Mae Hongson and Lampang. The rest are ground in Ampawa and Bang Konti districts of Samut Songkran, Central Thailand. Lychee season starts from the end of April to May.

Healthy Stuff!

According to the ancient Chinese medicine, lychee was used for nourishing the brain, quench thirst, and regulating the digestive system. Dried lychee juice helps nourishing the weakened people, women with heavy period, and people with anemia. Nutritionally, lychee is high in energy, as well as protein, fat, carbohydrate, fiber, iron, niacin, vitamin B1 and B2. Its calcium and phosphorous provide nourishment for bones and teeth; and its vitamin C helps to prevent colds and bleeding gums