Coconut Lychee Fizz with Lemongrass Essence

Coconut Lychee Fizz with Lemongrass Essence

Chilled coconut cream meets juicy lychee and a fragrant lemongrass syrup in this bubbly, tropical sipper.

Total 40 min Makes 1 serving Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

This sparkling drink layers creamy coconut milk with sweet lychee and a bright lemongrass-infused simple syrup, finished with soda water for a light, effervescent texture. It works well as a refreshing afternoon cooler or a non-alcoholic option at warm-weather gatherings, and the lemongrass syrup can be made ahead to streamline assembly.

Ingredients

  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1 stalk lemongrass, trimmed and smashed
  • 1/4 cup coconut milk, chilled
  • 1/4 cup lychee, canned, drained, plus syrup reserved
  • 2 tablespoons reserved lychee syrup
  • 1/2 cup soda water, chilled
  • 1 cup ice cubes
  • 1 sprig fresh mint, for garnish

Method

  1. In a small saucepan, combine the sugar, water, and smashed lemongrass stalk. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  2. Remove from heat and let the lemongrass steep in the syrup until fully cooled.

  3. Strain the syrup through a fine-mesh sieve into a small container, discarding the lemongrass solids.

  4. Fill a tall glass with the ice cubes.

  5. Pour the chilled coconut milk over the ice, then add 1 tablespoon of the cooled lemongrass syrup and the reserved lychee syrup. Stir gently to combine.

  6. Top the glass with the chilled soda water, pouring slowly to preserve the fizz.

  7. Drop the drained lychee fruit into the glass and garnish with the mint sprig before serving.

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    Coconut Lychee Fizz with Lemongrass Essence

    This sparkling drink layers creamy coconut milk with sweet lychee and a bright lemongrass-infused simple syrup, finished with soda water for a light, effervescent texture. It works well as a refreshing afternoon cooler or a non-alcoholic option at warm-weather gatherings, and the lemongrass syrup can be made ahead to streamline assembly.

    40 min 1 serving 180 cal

    Ingredients

    • 2 tablespoons granulated sugar
    • 1/4 cup water
    • 1 stalk lemongrass, trimmed and smashed
    • 1/4 cup coconut milk, chilled
    • 1/4 cup lychee, canned, drained, plus syrup reserved
    • 2 tablespoons reserved lychee syrup
    • 1/2 cup soda water, chilled
    • 1 cup ice cubes
    • 1 sprig fresh mint, for garnish

    Method

    1. 1

      In a small saucepan, combine the sugar, water, and smashed lemongrass stalk. Bring to a simmer over medium heat, stirring until the sugar dissolves.

    2. 2

      Remove from heat and let the lemongrass steep in the syrup until fully cooled.

    3. 3

      Strain the syrup through a fine-mesh sieve into a small container, discarding the lemongrass solids.

    4. 4

      Fill a tall glass with the ice cubes.

    5. 5

      Pour the chilled coconut milk over the ice, then add 1 tablespoon of the cooled lemongrass syrup and the reserved lychee syrup. Stir gently to combine.

    6. 6

      Top the glass with the chilled soda water, pouring slowly to preserve the fizz.

    7. 7

      Drop the drained lychee fruit into the glass and garnish with the mint sprig before serving.