Ingredients:

1 ½ cups fresh lychees (peeled and pitted, about 20–25 lychees)

½ cup cold coconut water or plain water (for smoother consistency)

½ small lime (peeled) – optional, for a citrusy kick

3–4 fresh mint leaves – optional

Ice cubes (for serving)

Optional sweetener: 1 tsp honey or agave syrup (if needed)

Instructions:

Prep the fruit: Peel and pit the lychees. Peel the lime if using.

Juice it: Add the lychees, lime, and mint leaves (if using) into your cold press juicer.

Add liquid: Pour in the coconut water slowly while juicing to help blend and thin the juice naturally.

Taste and adjust: Taste the juice. If you'd like it sweeter, stir in a bit of honey or agave.

Serve: Pour over ice and garnish with a mint sprig or lychee on the rim.

Tips:

Fresh is best: Use fresh lychees when in season. If using canned lychees, choose ones in juice (not syrup) and skip the added sweetener.

Chill before juicing: For a more refreshing drink, chill your fruit and coconut water beforehand.

Great pairing: Serve alongside light meals, summer brunches, or Asian-inspired dishes.