Lychee Mikan Hi from Atsu

Ingredients 

For the Lychee Oleo 

• 200g lychees in their own juice  
• Caster sugar, equal in weight to the lychee flesh  
• Reserved lychee juice   

For the Mandarin Oleo 

• 80g fresh mandarin  
• Caster sugar, equal in weight to the prepared mandarin  

To Serve 

• 20ml Lychee Oleo  
• 20ml Mandarin Oleo  
• Soda water, to top  
• Ice  
• Fresh mint leaves, to garnish

Method 

Mandarin Oleo 

• Peel the mandarins and place the flesh and skins into a jar or vacuum-sealer bag.  
• Weigh the prepared mandarin and add an equal weight of caster sugar.  
• Leave to macerate overnight, stirring occasionally to dissolve any sugar clumps.  
• Once the sugar has completely dissolved, strain the mixture and discard the pulp. The finished syrup should be clear and golden amber in colour.  

Lychee Oleo 

• Separate the lychee flesh from its juice, reserving the juice for later.  
• Weigh the lychee flesh and combine with an equal weight of caster sugar.  
• Leave to macerate overnight, stirring occasionally until the sugar has completely dissolved.  
• Strain the syrup from the fruit, then mix through the reserved lychee juice

To Assemble 

• Add 20ml Lychee Oleo and 20ml Mandarin Oleo to a highball or tall glass.  
• Fill the glass with ice.  
• Gently top with soda water, allowing the drink’s gradient from darkest to lightest to remain visible.  
• Garnish with fresh mint and serve. 
  

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