Looking to cool off this weekend? I’ve got something for you: Lychee Coconut Water with Ginger Syrup. This was actually inspired by a restaurant down in Washington, D.C. called Dim Sum that serves up an Asian cuisine and also delivered this amazing drink to our table! I went with my brother and my cousin, Namita, and this drink was unforgettable: the restaurant used fresh lychee juice mixed with with goji berries and hints of ginger, so I tried to replicate it but instead added coconut water to dilute the sweetness of the lychees a little bit and to make the drink more refreshing (plus it’s healthy since it’s got some potassium!)
I was pleased with the result, and so were my parents as they were ready to take a break with this drink after spending hours on the computer! (By the way, this turns out even better if the lychees and coconut water are chilled in the fridge for a few hours prior to making.)
Makes 2 cups (about 16 fluid ounces)
6 fl oz. coconut water
1/3 cup water
1 teaspoon brown sugar
1 inch of ginger
Shredded coconut (optional)
- Place the water and the brown sugar in a small pot and bring to a boil.
- Once the water is boiling, remove the pot from heat and add in the ginger. I only used about a teaspoon of sliced ginger, but you can add in more if you want a stronger ginger flavor. Let it steep for about 30 minutes by covering it with a lid.
- Peel the lychees and place in the blender along with the coconut water. Blend until well combined.
- Remove the ginger from the pot and discard. Add the syrup into the blender and a few pieces of chopped ginger (optional) and continue blending on low speed so there are some ginger pieces left.
- Serve in a glass, topped with some shredded coconut, and enjoy!
P.S. I definitely recommend checking out Dim Sum in D.C. when you have a free weekend! Their steamed dumplings are totally worth it 🙂