Chilled Lychee, Lime and White Tea Soda with Cucumber and Shiso
An original, light, aromatic drink that combines a quick lychee syrup with fresh cucumber, lime, shiso leaves, and chilled white tea, finished with sparkling water for a floral, herbal, deeply refreshing profile.
Ingredients
- 220 g peeled and pitted lychees (fresh or en conserva well escurridos)
- 120 g cucumber (the mitad sliced finas and the mitad diced)
- 2 units lime (1/3 cup de jugo en total)
- 70 g sugar (for the jarabe)
- 180 ml water (for the jarabe)
- 8 g white tea (leaves sueltas or 4 bolsitas)
- 300 ml hot water (for infusionar the té)
- 8 units shiso leaves (more extra for decorar if desired)
- 1 g fine salt (realza the sabor)
- 600 ml well-chilled sparkling water (for terminar the bebida)
- 400 g ice (for servir)
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. Brew the white tea: heat 300 ml water to 176°F / 80°C, add the white tea, and steep for 4 minutes. Strain and cool completely.
- 2
2. Make the syrup: in a small saucepan, combine 70 g sugar, 180 ml water, the finely grated zest of 1 lime, and 1 g fine salt. Cook over medium heat for 4 to 5 minutes, until the sugar fully dissolves; it does not need a hard boil. Remove from the heat.
- 3
3. Add 120 g lychees and 60 g diced cucumber to the hot syrup. Lightly blend or crush to release flavor without turning it into a full purée. Let it rest for 10 minutes, then strain, pressing gently on the solids.
- 4
4. Juice the 2 limes to obtain 80 ml / 1/3 cup juice. Set aside.
- 5
5. Slice the remaining 60 g cucumber thinly. Gently clap the 8 shiso leaves between your hands to release their aroma, then cut them into thin strips.
- 6
6. In a large pitcher, combine the lychee-cucumber syrup, lime juice, and chilled white tea. Add the cucumber slices and shiso. Stir well.
- 7
7. Add 400 g ice to the pitcher or divide it among 4 tall glasses. Pour in the mixture and top with 600 ml well-chilled sparkling water just before serving.
- 8
8. Stir once more very gently and garnish with extra shiso leaves or a thin lime slice if desired. Serve immediately.
Chef tips
For a cleaner, more elegant texture, strain the syrup twice. For extra aroma, let the shiso sit in the pitcher for 2 to 3 minutes before adding the sparkling water.
Substitutions
You can substitute shiso with mint or basil, though the flavor profile will change. If fresh lychees are unavailable, use well-drained canned lychees. White tea can be replaced with a delicate green tea, using 176°F / 80°C water to avoid bitterness.
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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