Enjoy this homemade lychee syrup as a fun and fruity sauce for pancakes, ice cream, desserts and drinks! With its delicious sweet floral flavor, it's a very easy to make fruit syrup that comes together with a handful of ingredients in less than 20 minutes.
Love all things lychee? Do check out my super popular lychee mocktail for your next fun drinks party and my lychee smoothie as a healthy snack!
Making homemade lychee syrup (also known as litchi syrup) is super simple and it's so deliciously fruity! Lychee has the most delectable sweetness and always feels a little decadent. Give a little tropical vibe to your pancakes or top with sparkling water for a fun mocktail!
I like to add a little fresh ginger root to my syrup to give it a little zing, but you can easily leave it out if you prefer.
Looking for more fun fruit sauces? My easy mango coulis recipe, peach applesauce, passion fruit sauce and cherry compote recipe are all so delicious on breakfast and dessert recipes!
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⭐ Why this recipe is so good
Fresh and fruity. Lychee has a lovely fresh sweet and floral flavor, and always feels a little special.
Versatile. I find it easier to use canned lychee for this recipe, but you can easily used fresh lychee also.
Quick and easy. We use just a handful of ingredients to make this lychee simple syrup, and it comes together in just 15 minutes.
💭 What is a fruit syrup?
A fruit syrup is made with fruit, sugar and water in a pan, and then usually strained for a thinner consistency. It's used as a sauce for sweet breakfast recipes or desserts. If you like a more chunky sauce, simply use as it is!
Syrups are a little different to a fruit compote, where the fruit is cut into pieces and cooked with sugar (or maple syrup) and left to have a thicker, chunky texture.
🍯 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Lychee - both fresh and canned lychee can be used. If using canned lychee be sure to drain them of the syrup. If using fresh lychee, look for ripe fruit with pink or red skins.
- Sugar - it's best to use white sugar to make a fruit syrup. I like to use caster sugar.
- Ginger - this is optional, but it gives the lychee syrup a nice 'zing' for those who like it!
📖 Swaps and variations
Use fresh lychee or canned lychee. Both work well to make syrup, and it may be easier for you to find canned lychee in stores. As a note, my low histamine readers should note that while lychee are rated as low histamine on the SIGHI list, this likely refers to fresh rather than canned produce.
Leave out the ginger. Simply use lychee, sugar and water to make your simple syrup if you prefer!
🔪 Step by step instructions
Super simple, this homemade lychee syrup recipe requires just a few ingredients and just a few steps!
Step 1: Add the ingredients to the saucepan
Add the lychee and sugar to the pan, and pour in the water and syrup from the can of lychee (if using canned) (image 1).
Step 2: Bring to a boil
Bring the lychee mixture to a boil, then reduce the heat to a light simmer. Stir well to help the sugar dissolve into the water. Cook the syrup for 12-15 minutes (image 2).
Recipe tip: Make sure to use enough sugar. I tried to use less sugar on a recipe test, but the syrup didn't thicken as it should and was too watery in consistency.
Step 3: Break down the lychee
Press against the lychee with the back of a wooden spoon to help the fruit break down (image 3).
Step 4: Strain the syrup
Place a fine mesh sieve over a bowl or jug (jug is easier so you can pour the syrup into your bottle), then pour the syrup through. Discard the pieces of lychee and ginger. Allow the syrup to cool, then pour into your bottle or jar (image 4).
💭 Recipe tips and notes
- Both fresh lychee and canned lychee can be used for this recipe. Personally I tend to use canned for convenience (and price!).
- Dice or tear the lychee into smaller pieces before adding to the pan as this helps them break down more quickly.
- Don't skimp on the sugar! I tried to use less sugar on a recipe test but it meant the syrup didn't thicken as well and was too watery.
- Only use the amount of syrup from the can set out in the instructions rather than the whole can. Too much liquid will stop the ingredients from reducing into a syrup.
- For a thicker syrup, cook the lychee for longer so the liquid reduces even more.
- Allow the syrup to cool before use. It will thicken as it cools, then place in a sealed container in the fridge (or freezer, if making for later use).
📋 Frequently asked questions
Lychee has a light sweetness, with a hint of floral flavor and citrus.
Lychee syrup can be used as a sauce for pancakes, waffles, ice cream and other desserts, as well as for topping oatmeal or as a base to make a mocktail or cocktail.
Fruit syrup can be left with pieces of fruit or strained for a smooth texture.
The availability of fresh lychee will vary depending upon your area. Where I live in the UK they aren't too common in smaller supermarkets, but you can find them in health food stores and at farmer's markets.
Lychee should be refrigerated once they are picked (Gardening Know How).
💭 Storage and freezing advice
It is very easy to freeze this fruit syrup. Wait for the syrup to completely cool, then pour into freezer-safe containers or an ice cube tray and transfer to your freezer. It is recommended that syrups can be frozen for up to three months (Freeze It).
🍽 How to serve lychee syrup
- Drizzle onto breakfast recipes such as pancakes and waffles.
- Use to top desserts such as ice cream and cheesecake.
- Drizzle onto my cottage cheese toasts or stir into my cottage cheese and honey for extra sweetness!
- Pour into your glasses, then top with ice and sparkling water for a fun mocktail!
🍑 More dessert sauces
Choose from lots of tasty fruit compote and sauce ideas to top your breakfast and dessert recipes!
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Easy Lychee Syrup
Equipment
- Wooden spoon
Ingredients
- 2 cans lychee approximately 25 lychee, peeled, halved
- 1.5 cups sugar I suggest white cane sugar
- ½ cup syrup from the can of lychee use water instead if using fresh lychee
- ½ cup water
- 1 cm root ginger optional, peeled and diced
Instructions
- Peel the lychee (if using fresh fruit), and cut them into halves. If using canned lychee, break into 2-3 pieces and reserve the syrup in the can.
- Tip your lychee and sugar into a saucepan and pour in the water and syrup from the can of lychee (use extra water if using fresh lychee). Bring to a boil, then reduce the heat to a light simmer.
- Cook the syrup for 12-15 minutes, stirring often and helping the lychee break down by pressing against them with the back of a wooden spoon.
- Place a sieve over a bowl or jug and pour the syrup through. Discard the pieces of lychee and ginger left in the sieve.
- Allow to cool, during which time the syrup will thicken, then pour into your serving jug.
Notes
- I use canned lychee for this recipe, but you can also use fresh fruit.
- Peel the lychee before use if using fresh fruit, remove the pit and halve, to help them break down when heated.
- The ginger is optional, but gives a nice flavor.
- Make sure to use enough sugar. I have tried to use less sugar, but the syrup didn't thicken and was too watery in consistency.
- Allow the syrup to cool before use, as the syrup will thicken as it cools.
- Store in a sealed container in the fridge if suitable for you, or freeze in portions.
- If you like, add a squeeze of lemon juice. This likely isn't suitable for my low histamine readers.
- Nutritional information is auto-generated and should be understood to be an estimate.
- ginger, which scores 1.
Ce says
I didn’t think we could have canned foods. Or am I misunderstanding the list? Very new to all this and struggling to find things to eat. Thank you for your blog!
Claire says
Hi Ce, it's best to work with a dietician to figure out the foods (and preparation methods) that work best for your personal health circumstances. As noted in the post and recipe card, you can use fresh lychee for this recipe.