Creamy Lychee, Coconut and Thai Basil Lemonade
An original, refreshing drink that blends the floral sweetness of lychee with light coconut milk, fresh lemon juice, and the gentle anise notes of Thai basil. Served very cold, it has a silky texture and an elegant tropical profile.
Ingredients
- 240 g canned lychees in syrup, drained (1/4 cup del almíbar)
- 60 ml lychee syrup (reservado of the lata)
- 400 ml light coconut milk (well agitada)
- 120 ml fresh lemon juice (freshly squeezed)
- 500 ml cold water (more extra if desired aligerar)
- 30 g sugar (ajustar to taste)
- 8 g fresh Thai basil (leaves and stalks tiernos, more extra for decorar)
- 1 g fine salt (realza the sabor)
- 400 g ice (for licuar and servir)
- 2 g lemon zest (optional, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, combine the sugar with 60 ml (1/4 cup) of the reserved lychee syrup and warm over low heat for 3 to 5 minutes, until the sugar fully dissolves. Do not let it boil hard; keep it around 160-175°F (70-80°C). Remove from the heat and cool for 5 minutes.
- 2
2. Add the drained lychees, light coconut milk, fresh lemon juice, cold water, fresh Thai basil, fine salt, and the warm lychee sugar syrup to a blender. Blend for 45 to 60 seconds until smooth and fragrant.
- 3
3. Add 200 g (about 2 cups) of the ice to the blender and blend again for 20 to 30 seconds to chill the drink and create a silkier texture. If you prefer a lighter drink, add a little more cold water and blend briefly.
- 4
4. Strain the drink through a fine-mesh sieve into a pitcher to remove the Thai basil fibers, pressing gently with a spoon to extract all the liquid.
- 5
5. Serve in 4 glasses over the remaining ice, then finish the creamy lychee lemonade with lemon zest and extra Thai basil leaves if desired.
- 6
6. Enjoy immediately while very cold, ideally at a serving temperature of 36-40°F (2-4°C).
Chef tips
For a foamier texture, shake the coconut milk well before measuring and blend with a little extra ice just before serving. If you want a stronger herbal note, steep the Thai basil in the cold water for 10 minutes before blending.
Substitutions
You can use regular basil if Thai basil is unavailable, though the flavor profile will change slightly. Lemon juice can be replaced with lime juice in the same amount. For a less sweet drink, reduce the sugar to 15 g (1 tbsp).
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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