HealthyBar Lychee Mix Fruit Puree – 1 kg
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Floral lychee character for elegant drinks and light frozen desserts
A juicy, gently sweet and aromatic fruit blend based on lychee and apple. It gives spritzes, mocktails, smoothies and desserts an exotic but clean premium profile.
Flavour character
Floral, juicy and gently sweet with a perfumed lychee aroma and a clean finish. Apple supports body while lemon keeps the profile fresh.
Best paired with
Raspberry, rose, Key lime, coconut, green tea, pear, vanilla and sparkling wine.
Best applications
Elegant spritzes and mocktails, floral cocktails, coconut smoothies, slush, fruit ice cream, panna cotta sauce, fruit salads and light desserts.
100% Clean Label premium fruit programme
One resealable 1 kg pouch supports home use, retail discovery and repeatable professional service without artificial colours, artificial flavours or preservatives.
Four practical ways to use one pouch
Lychee Mix moves easily from single drinks and blender recipes to professional slush, moulded fruit ice cream and elegant dessert sauces.
Pour — Lychee Raspberry Cooler
1 drink, approximately 250–300 ml
60 g Lychee Mix puree · 20 g Premium Raspberry puree · 10 g Key Lime puree · 140 ml soda water · ice
Method: Mix the purees, fill with ice, top with soda water, stir once and serve.
Final result: A floral, lightly tart cooler with a clean lychee aroma and a vivid raspberry accent.
Blend — Lychee Coconut Smoothie
1 smoothie, approximately 350–450 ml
100 g Lychee Mix puree · 70 g Williams pear puree · 150 ml coconut water · 60 g ice
Method: Blend for 30–40 seconds until smooth and serve immediately.
Final result: A light, silky and aromatic smoothie with tropical freshness rather than heavy sweetness.
Freeze — Lychee Mix slush for a slush machine
Approximately 1.12 kg ready mixture at the 20 °Bx target
600 g Lychee Mix puree + 120.4 g sugar + 400 g water
Method: Dissolve the calculated sugar in water, add the puree, mix, chill and process in a slush machine.
Final result: A smooth, aromatic lychee slush with a light floral finish for premium frozen service.
Freeze — Lychee Mix fruit ice cream for moulds
1 kg mixture, approximately 10 moulds of 100 g
500 g Lychee Mix puree + 23 g neutral ice-cream base + 215.3 g sugar + 260.8 g water + 1 g stabilizer
Method: Blend until uniform, fill moulds and freeze at −18°C for at least 8 hours.
Final result: A light, floral fruit ice cream that stands apart from conventional strawberry and mango flavours.
Finish — Lychee Vanilla Sauce
Approximately 250–350 g
150 g Lychee Mix puree · 10 g sugar · 2 ml vanilla extract · 5 g Sicilian Lemon puree
Method: Blend until smooth. Warm gently for 2–3 minutes for a thicker sauce, then cool.
Final result: An elegant floral sauce for panna cotta, fruit salad, yoghurt, ice cream and plated desserts.
A distinctive flavour for premium menus
Important storage and freezing workflow
Store unopened below +20°C in a cool, dry place away from direct sunlight. After opening, the confirmed refrigerated guidance is 0–4°C for a maximum of three days. For longer practical use, portion or freeze the pouch immediately. Remove only the required quantity while frozen or slightly softened and return it promptly to the freezer. Avoid fully thawing and repeatedly refreezing the whole pouch.
Use Lychee Mix for premium home Rituals, retail discovery and professional menus that need an elegant flavour beyond the standard fruit selection.
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