Lemonade, Lychee and Coconut Punch
Lemonade, Lychee and Coconut Punch
Ingredients
- 5 cups (1.25 litres) water
- 3/4 cup (180 ml) sugar
- 1 cup (250 ml) lemon juice (about 4 lemons)
- 1 cup (250 ml) coconut-flavoured rum (Malibu-type), or plain, or more, to taste
- 1 can 14 oz (398 ml) lychees in light syrup
- Ice
Instructions
- In a saucepan, bring 250 ml (1 cup) of water and the sugar to boil, stirring until the sugar has dissolved. Pour into a pitcher. Add the water, lemon juice, rum, lychee and syrup. Refrigerate for 4 hours or overnight.
- Serve with ice.
Lemonade, Lychee and Coconut Punch