A fruity base for cocktails and infusions, this lychee syrup is sweet, tropical, and rich in flavour.
Combine lemon acid, frozen lychee puree, and sugar in a blender.
Blend until the sugar is completely dissolved.
Add the xanthan gum to the syrup, then gently mix using the pulse mode.
Don’t blend too long or foam will form.
Anna Serova, a mixologist and world champion barista, has travelled the globe, helping coffee shops and bars transform their menus with her expertise.
As well as being an experienced consultant and entrepreneur, she’s also a Hardtank brand ambassador – meaning she helps businesses to leverage our versatile commercial cold brew machines.
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