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Tropical Lychee Sangria

in Cooking | August 15, 2013

Top Chef Leah Cohen stirs up a pitcher of sweet, tropical Lychee Sangria with host Candice Kumai.

  • Ingredients
  • Cubed or crushed ice
  • 1 750ml bottle of white wine
  • 1 20oz can of lychee, drained (reserve liquid)
  • 1 20oz can of pineapple chunks, drained (reserve liquid)
  • 1/4 lb ginger, peeled and thinly sliced (about 3/4 cup)
  • 1 cup of water
  • 1 cup of sugar
  • Sparkling water


  1. Bring ginger, sugar, and water to a simmer in a saucepan over medium-low heat. Stir until sugar has dissolved, then simmer uncovered for 30 minutes or until syrup consistency.
  2. Strain the ginger infused syrup through a sieve, then cool to room temperature. Set aside.
  3. Fill a large pitcher halfway with ice and pour in a bottle of your favorite white wine.
  4. Add lychee fruit and pineapple to mixture. Add reserve liquid from lychee and pineapple to taste.
  5. Slowly add simple syrup to desired sweetness and stir until fully combined.
  6. Fill the remainder of the pitcher with sparkling water.

SERVINGS: 6 Print Recipe

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