Raspberry lychee lemonade combines the tartness of the berry with the floral sweetness of lychee. Alcohol-free, but not arbitrary – lime juice keeps the sweetness in check and ensures the drink doesn’t turn cloying. Soda makes it fizzy without diluting the flavours. A summer drink that works in winter too, because lychee and raspberry don’t overpower each other.
And here’s what you’ll need for the Raspberry Lychee Lemonade
6 cl lychee juice or 4 lychees puréed
4 cl raspberry purée
2 cl lime juice
1 cl sugar syrup
Soda
Garnish: raspberry and lychee
Here’s what matters
Lychee is naturally very sweet – don’t reduce the lime, or the drink will tip into syrup territory. If you purée fresh lychees instead of using juice, the texture will be slightly thicker but also more aromatic. You can make raspberry purée yourself or buy it ready-made – make sure it’s unsweetened, otherwise you’ll need less or no sugar syrup at all. Add soda only at the very end, or it’ll lose its fizz.
Variations
- Raspberry Lychee Spritz — Top up with Prosecco instead of soda – makes the drink lightly alcoholic and a little drier.
- With ginger — 1 cl ginger syrup instead of sugar syrup – adds a gentle heat that pairs well with the sweetness.
- With mint — Lightly muddle a few mint leaves before topping up – brings freshness and lifts the raspberry.
Frequently asked questions
Can I use canned lychee?
Yes, but don’t use the syrup from the can – that’ll make the drink cloying. Drain the lychees and purée them or buy the juice separately.
Can I use frozen raspberries?
Yes, thaw and purée. Often even more aromatic than fresh berries out of season.
How much soda do I need?
Until the glass is full – usually 8 to 10 cl, depending on the glass size. Don’t be too cautious, or the drink will turn too thick.
