"The latter applies to lychees, which don't tend to be a common sight in the produce aisle. The unique taste of lychees stands up exceptionally well to the canning process. Often described as a cross between strawberry and pear with floral notes, this flavor is also captured in the canning syrup. So once you've used the fruit pieces in lychee cocktails, cakes, or for snacking, you can keep the lychee-flavored desserts coming with the leftover juice."
"You can use lychee syrup in any of your favorite desserts that use lychee fruit, and in fact, some recipes call for both. This strawberry, coconut, and lychee layer cake uses the chopped fruit in the filling and the syrup as a soak for the cake. Taking inspiration from this, you could swap lemon for lychee syrup in this glazed pound cake recipe or whip up a lychee buttercream frosting to add to cupcakes or delicate French macarons."
"To make that lychee taste the star of the show, use the canning syrup as the base of the dessert. Lychee jelly makes a for a sweet treat on its own, or it could be added to bubble tea or trifle recipes. A lychee panna cotta will highlight all the heady perfume of the fruit, especially if you serve it with a drizzle of the reduced syrup."
Canned lychees retain a distinctive strawberry-pear flavor with floral notes that transfers into the canning syrup. The syrup complements tropical flavors like coconut and mango and bright citrus such as lime or yuzu, and pairs with delicate desserts as a subtler aromatic alternative to rose water. The syrup can be stirred into rice pudding, drizzled over yogurt, used as a cake soak, or whipped into buttercream for cupcakes and macarons. It can serve as the base for lychee jelly, bubble tea additions, trifle layers, or panna cotta finished with a drizzle of reduced syrup. Leftover syrup extends lychee flavor across multiple recipes.
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