Lychee Mojitos
inspired by Sweet Grass Grill, Tarrytown, NY
20 ounce can lychees in syrup
2 cups ginger ale
1 lime, cut into wedges
8-10 sprigs fresh mint
rum (optional)
Pour lychees with syrup into a blender and pureé until smooth. Pick leaves off of the mint sprigs and tear them in to pieces. Muddle the mint leaves and lime wedges in a pitcher. Pour in pureéd lychees and ginger ale into the pitcher. Fill serving glasses with ice. Add a shot of rum and fill with the lychee mixture. Garnish with mint sprigs and lime wedges. Enjoy!