Lychee Iced Tea

Peel and pit 500 grams of fresh lychees. Blend the peeled and pitted lychees with 200 grams of water until smooth.

Strain the lychee puree through a fine-mesh sieve, pressing firmly to extract all the juice. Discard the pulp.

In a small saucepan, combine the strained lychee juice and 150 grams of granulated sugar. Heat over medium-low heat, stirring until the granulated sugar dissolves completely and the mixture thickens slightly into a syrup. Let the lychee syrup cool completely.