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Litchi Lemonade & Cocktail Recipe

Litchi Lemonade

makes up as a super delicious cooler every summer in Beijing! Its flavor would refresh your senses and you would love to relish it again. I love the bounty of stone fruits that flood the market during this time of the year. Apricots, mangoes, peaches, cherries, litchis and plums, these fruits make me literally wait for the summer and I go mad once these fruits start to show in the market.

Ladies, litchi has a good amount of antioxidant Vitamin C, Vitamin B. It helps in the formation of blood cells and even provides us with iron. It even reduces sunburn and promotes hair growth. You all need to surely feast on more litchis now!

Ingredients (vegan & gluten free)

  • Lychee / Litchi - 20 - 25
  • Lemon juice - 4 tbsp
  • Sugar - 4 tsp
  • Water - 4 cups
  • Mint leaves for garnishing



  1. Peel the litchi and discard the seeds.
  2. Puree the litchi in a blender.
  3. Add lemon juice, sugar and water in the litchi puree and mix well.
  4. Pass the lemonade through a soup strainer.
  5. Garnish with mint leaves.
  6. Add a few ice cubes.
  7. Serve chilled.



Coconut Lychee Coladas

It is incredibly easy to make! Just drain canned lychees and place them in a blender with full-fat coconut milk, ice cubes, coconut water, and Bacardi rum!

If you’re a fan of coconut and love creamy, smoothie-like cocktails, these coladas are for you!


  • 1 (20-ounce) can of whole, peeled lychees in heavy syrup (drained and 1 tablespoon heavy syrup reserved)
  • 8 ounces full-fat coconut milk
  • 4 ounces pure coconut water
  • 2.5 ounces Bacardi rum
  • 5-6 large ice cubes, plus more for serving
  • lime wedges, for garnishing



  1. Combine the drained and peeled lychees, 1 tablespoon of the reserved heavy syrup, coconut milk, coconut water, rum, and ice cubes in a blender. Puree until smooth.
  2. Pour over crushed ice or additional ice cubes, and garnish with lime wedges.

This drink can actually be made a few hours in advance and kept in a container in the fridge. Shake well before serving (however, it will not have that frozen texture).




Rebecca Andresen

Rebecca Andresen

I try to give some practical advice but I also try to dispel some of the myths floating around about expat life. I'm a third culture kid as well so I try to share that experience and how it affects my life as an expat or living overseas.
This is my 14th year of being an expat in China and in all kind of forms - child, teenager, student, spouse and working.
Rebecca Andresen

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