Lychee Mojito

This Lychee Mojito is a refreshing twist on the classic cocktail, combining juicy lychees, fresh mint, bright lime, and a lightly floral homemade lychee syrup. Elegant, aromatic, and beautifully balanced, it’s the kind of drink that feels both relaxed and a little special.

Hey folks – how are you doing?! I hope this week has been treating you well, and you are now ready to enjoy your weekend.

We are in the midst of heat wave (which should be over on Friday), so I am REALLY keeping it short and sweet today. I don’t know how about you, but I do not tolerate well any hot any humid situation.

This one is all about keeping things fresh, light, and just a touch indulgent. If you love mojitos but enjoy tropical flavours with a softer, fruit-forward profile, this Lychee Mojito is a lovely variation worth mixing up. So, let’s dive into it.

Why You’ll Love This Lychee Mojito Cocktail

• Light and refreshing: Crisp lime, mint, and sparkling water keep it bright and thirst-quenching.
• Delicately aromatic: Lychee adds a subtle floral sweetness without overpowering the drink.
• Balanced sweetness: The homemade lychee syrup lets you control how sweet the cocktail is.
• Perfect for summer: Ideal for warm evenings, brunches, or casual entertaining.
• Easy to customise: Adjust sweetness, strength, or bubbles to suit your taste.

Ingredients You’ll Need for Lychee Mojito

• White rum – the base spirit of a mojito. Any good quality and not too expensive rum will do.
• Lime juice – freshly squeezed lime juice provides the tartness and citrusy notes that perfectly complement the other flavors.
• Fresh mint – muddled fresh mint adds a cool, refreshing herbal element. 
• Lychee syrup – as a sweetener and modifier; alternitevely, you can use lychee concentrate or juice.
  • Fresh or canned lychees
  • Sugar
  • Water
• Club soda or sparkling water – optional, for topping.
• Ice cubes – for chilling and serving.
• extra lime wedges, lychees, and mint sprigs – for garnish.

How to Make Lychee Mojito

In a glass, gently muddle the mint leaves with lychee syrup and whole lychees, just enough to release their aroma without bruising the mint. Stir in the rum and fresh lime juice until well combined.

Fill the glass with ice, top with sparkling water if desired, and give it a gentle stir. Garnish with lime slices, lychees, and fresh mint, and serve immediately.

More Mojito Ideas

Are you looking for more fun cocktails, like this Lychee Mojito? Be sure to check more recipes below:

• Passion Fruit Mojito
• Limoncello Honey Mojito
• Lavender Mojito
• Blackberry Mojito
• Rhubarb Mojito

And if you like lychees, try this Rose Raspberry Lychee Sangria and this Lavender Lychee Cocktail.

I’d love for you to try this Lychee Mojito Cocktail. If you recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

Lychee Mojito

Recipe by Ben | Havocinthekitchen

A refreshing Lychee Mojito cocktail with juicy lychees, fresh mint, and lime – lightly sweet, aromatic, and perfect for summer sipping.

The recipe for lychee syrup adapted from the Sift & Simmer.

Course: CocktailsDifficulty: Easy

5.0 from 3 votes

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Servings

1

servings

Prep time

5

minutes

Make syrup

2

hour

Cook Mode

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Ingredients

• Lychee Syrup:

• 1/2 cup (125 ml.) water

• 1/2 cup (100 g.)  granulated sugar

• 12 fresh lychees, peeled
  you can use canned

• Lychee Mojito:

• 1/2 oz. (15 ml.) Lychee Syrup or lychee juice (or concentrate)

• 4 fresh or canned lychees – optional introduce even more flavour

• 2 oz. (60 ml.) white rum

• 1 oz. (30 ml.) lime juice

• 10 large mint leaves

• sparkling water or club soda, if desired

• ice cubes

• lime slices, fresh lychees, mint for garnish

Directions

• Lychee Syrup:
• To make the syrup, add the water and sugar to a small saucepan. Heat over medium heat and bring the mixture to a simmer.
• Add in the lychees and give it a stir, pressing lightly on the fruit. Let the syrup reduce and thicken, stirring occasionally, for about 10 minutes. Off heat.
• Pour the syrup along with the lychees into a jar, and let cool. Once cool, place the syrup into the fridge for one hour to let the flavour from the lychees develop further. After chilling, you can pass the syrup through a fine mesh sieve, if desired. Any leftovers will stay fresh refrigerated for up to one week.
• Lychee Mojito:
• In a glass, gently muddle the mint leaves with lychee syrup and whole lychees, just enough to release their aroma without bruising the mint. Stir in the rum and fresh lime juice until well combined.
• Fill the glass with ice, top with sparkling water if desired, and give it a gentle stir. Garnish with lime slices, lychees, and fresh mint, and serve immediately.