Lychee Lime Mojito Spritz
A bubbly, non-alcoholic spritz built on a quick lychee-lime-mint syrup, poured over ice and topped with club soda. Ready in about 20 minutes, most of it hands-off steeping time.
Servings 2 glasses
Calories 95kcal
Cost $4
Equipment
- 1 Small saucepan
- 1 Fine mesh strainer
- 1 Coupe glass or wine glass
Ingredients
For the Lychee-Lime Syrup
- 1 cup canned lychees in syrup drained, syrup reserved
- 1/2 cup reserved lychee syrup
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice about 2 limes
- 6 fresh mint leaves
For Each Glass
- 1 cup ice cubes
- 2 tablespoons lychee-lime syrup
- 3/4 cup chilled club soda
- 1 lime wheel for garnish
- 1 sprig fresh mint for garnish
- 2 whole lychees for garnish
Instructions
Make the Lychee-Lime Syrup
- Drain the canned lychees, reserving 1/2 cup of the syrup. Set the lychees aside for garnish.
- In a small saucepan, combine the reserved lychee syrup, granulated sugar, and fresh lime juice.
- Warm over medium-low heat for about 5 minutes, stirring occasionally, until the sugar fully dissolves. Do not let it boil.
- Remove from the heat, add the mint leaves, and let the syrup steep for 10 minutes. Strain through a fine mesh sieve into a jar, pressing gently on the mint to release the oils.
Build the Spritz
- Fill a coupe glass or wine glass with ice cubes.
- Pour 2 tablespoons of the lychee-lime syrup over the ice.
- Top slowly with chilled club soda and stir gently once to combine without losing the fizz.
- Garnish with a lime wheel, a sprig of fresh mint, and a couple of whole lychees. Serve immediately.
Notes
Strain the syrup well -- skipping this step leaves floating bits of lychee skin in the finished drink. The syrup keeps in the fridge for up to 5 days, so you can build a glass on demand. For a spicier finish, swap the club soda for ginger beer.
