Sparkling Lychee and Rose Cooler with Fresh Mint and Lime

Drain the lychees, reserving 1/2 cup of the syrup, and set a few whole lychees aside for garnish.

Serves 4

Ingredients

• 1 can (20 ounces) lychees in syrup, plus 1/2 cup of the syrup
• 2 tablespoons fresh lime juice
• 1 teaspoon rose water
• 2 cups chilled sparkling water
• 8 fresh mint leaves, plus sprigs for garnish
• 1 cup ice cubes
• 1 lime, thinly sliced
• 1 teaspoon dried edible rose petals, for garnish

Instructions

1. Drain the lychees, reserving 1/2 cup of the syrup, and set a few whole lychees aside for garnish.
2. Blend the remaining lychees with the reserved syrup and lime juice until smooth, then strain for a silky base.
3. Stir the rose water into the strained lychee base, tasting so the floral note stays delicate rather than soapy.
4. In each glass, gently muddle a couple of mint leaves to release their fragrance.
5. Fill the glasses with ice and pour in the lychee-rose base until about two-thirds full.
6. Top with chilled sparkling water and stir once to combine.
7. Thread a whole lychee and a lime slice onto each glass and add a mint sprig.
8. Scatter a few rose petals over the top and serve immediately while lively and cold.
9. Lychees ripen in the humid heat of Taiwanese summers and turn up everywhere from night-market cups to shaved-ice bowls; pairing their honeyed perfume with a breath of rose and a fizz of soda makes a sophisticated, alcohol-free cooler that feels like a garden in a glass.

Nutrition (estimated, per serving)

• Calories: 130 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Sugar: 30g
• Sodium: 10mg