● 500 g lychee fruit, without the seeds
● 450 g sugar
● 100 g water
● 1 cinnamon stick (optional)
● juice of 1/2 lemon
Carefully peel the fruit removing the hard exterior and the seeds.
Score the fruit on one side and using the tip of a sharp knife, carefully remove the seeds.
After cleaning all the fruit, put them in a pot, adding the sugar, water and cinnamon stick.
Simmer on medium heat until the syrup reaches the right consistency, about 35-40 minutes.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
One minute before turning off the heat, add the lemon juice and stir.
Remove the pot from the heat and allow it to rest for 5 minutes.
Store in glass sterilized jars.