Light, floral, and just plain dreamy.
There’s just something about the combo of lychee and rose that feels like sipping a cloud. It’s sweet but not too sweet, floral but not like perfume.
This Lychee Rose Frappe is icy cold, ultra-refreshing, and takes just minutes to make.
I love whipping this up on a warm afternoon or serving it as a fun (and fancy!) drink when friends come over.
You only need a few simple ingredients and a blender. Let’s go!
🍓 What You’ll Need
- 1 cup canned lychee (drained, reserve some syrup)
- ½ cup lychee syrup (from the can)
- 1 tablespoon rose syrup (Rooh Afza or similar)
- 1 cup ice cubes
- ½ cup cold water or milk (optional, for creamier texture)
- Optional: dried rose petals or whole lychee for garnish
🌸 Why I Love This Recipe
This recipe feels like a mini escape. I first tried a version of this in a tiny café tucked away in Singapore, and I’ve been obsessed ever since. It’s now my go-to for when I want to sip something light and beautiful.
- It tastes like a soft floral breeze (but, like, delicious).
- Comes together in under 5 minutes.
- Feels fancy, but it’s super simple.
- Refreshing and light—perfect for spring and summer.
🍽️ Servings & Time
Serves: 2
Total Time: 5 minutes
🧠 Why This Recipe Works (Quick Science)
- Lychee is naturally juicy and packed with natural sugars, which blend smoothly into a frappe texture.
- Rose syrup adds floral aroma and a pop of color—it balances the lychee’s sweetness.
- Ice creates that crushed, slushy texture, while a little syrup helps bind the flavors.
- Optional water or milk makes it smoother and sippable, depending on your preference.
🧊 Tools You’ll Need
- Blender
- Measuring cups
- Spoon
- Serving glasses
✨ Pro Tips
- Use chilled lychee for an extra icy frappe.
- Rooh Afza is strong—start with 1 tablespoon and adjust if you like it more floral.
- Blend in short bursts to control the texture.
- Garnish with a whole lychee and dried rose petals for that café-style finish.
- If you want it creamier, swap water for cold milk or a splash of cream.
🔁 Substitutions & Variations
- Lychee: Use fresh lychee if available! Just peel and pit first.
- Rose syrup: Try rose water + a little sugar if you don’t have syrup.
- Make it creamy: Use full-fat coconut milk for a tropical twist.
- Add-ins: A splash of lime juice adds a tangy edge.
⏱️ Make Ahead Tips
You can blend everything (except ice) and chill the mix. Add ice and blend just before serving for the best texture.
👩🍳 Step-by-Step Instructions
Step 1: Add lychee and syrup to the blender
Ingredients:
- 1 cup canned lychee (drained)
- ½ cup lychee syrup
Step 2: Add rose syrup
Ingredients:
- 1 tablespoon rose syrup
Step 3: Add ice and water (or milk)
Ingredients:
- 1 cup ice cubes
- ½ cup cold water or milk (optional)
Step 4: Blend until smooth
Ingredients:
- All blended ingredients from above
Step 5: Pour and garnish
Ingredients:
- Optional: whole lychee, dried rose petals
🥡 Leftovers & Storage
Best enjoyed fresh! But if you must, keep it in the fridge (blended) for up to a day. Re-blend with ice before serving.
💡 Common Mistakes
- Too much rose syrup: It can overpower fast. Start small!
- Not enough ice: You want that slushy texture.
- Using warm ingredients: It melts the ice too fast. Chill everything first.
- Overblending: This can turn it too liquidy.
🍽️ What to Serve With
- Light cucumber tea sandwiches
- Almond cookies
- Fruit salad
- Shortbread biscuits
❓ FAQ
Can I make this ahead?
Yes! Blend without the ice, chill it, and add ice when ready to serve.
Is this super sweet?
It’s lightly sweet. Adjust with less syrup if you like things less sugary.
Can I use fresh lychees?
Totally! Just make sure to peel and remove the pits first.
💬 Let’s Wrap It Up
This Lychee Rose Frappe is floral, refreshing, and so pretty to serve. Whether you’re sipping solo or sharing with friends, it’s a simple way to make any day feel a little more special. If you try it, drop a comment—I’d love to hear how yours turned out or help with any questions!
Happy blending! 🌸✨