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A brown hand holding lychee rose mocktail in a glass with pink hued glasses in the background.

Lychee Rose Mocktail

Shri Repp
This lychee rose mocktail is a floral and sweet drink that is balanced out by the tartness of raspberries and a subtle zip from ginger ale.
5 from 2 votes
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Cook Time 5 minutes
Course Drinks
Servings 8 cocktails

Equipment

Ingredients
 

  • 15 ounce canned lychees in syrup
  • 5-8 raspberries
  • 2 teaspoons rose water
  • 2 tablespoons lemon juice freshly squeezed
  • 6 cups ginger ale
  • Ice

Instructions
 

  1. Add 15 ounce canned lychees in syrup (whole can), 5-8 raspberries, 2 teaspoons rose water, and 2 tablespoons lemon juice into a blender. Blend until all of the ingredients are mixed together.
  2. Hover a fine mesh strainer over a large mason jar or storage container with a lid. Pour the liquid into the strainer to separate out the seeds and flesh. Don’t press on the flesh as some particles may fall through.
  3. Chill syrup in the fridge until cold. The syrup will last 1-2 months in the fridge.
  4. In order to make 1 drink, add ¼ cup of chilled lychee rose syrup and ¾ cup chilled ginger ale and stir. Pour over an ice-filled glass and enjoy. You can make this drink in batches by mixing the chilled syrup and ginger ale in a pitcher right before guests arrive at the party.
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Notes and Tips

  • You can make this mocktail a cocktail by adding vodka or gin.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!