Famed for their juicy, translucent flesh and sweet osmanthus aroma, Maoming's Guiwei lychees are a summer favorite in Guangdong. But beyond eating them fresh, there's a delicious twist — turning them into fragrant lychee-rose infused wine.
Blending the lychees with Chinese Baijiu (literally "white liquor") and dried roses creates a mellow, aromatic drink that captures the essence of a blooming garden in every sip. It's a simple homemade recipe that's as elegant as it is refreshing.
Ingredients:
500g Guiwei lychees
100g rock sugar
A handful of edible rose petals
500ml 50% ABV Baijiu
Airtight glass jar
Steps:
Prepare the lychees: Peel and pit fresh lychees, ensuring the flesh stays dry.
Sterilize your jar: Clean and thoroughly dry a glass jar to prevent contamination.
Layer the ingredients: Add lychees, dried roses, and rock sugar in alternating layers.
Add the Baijiu: Pour in 50% ABV Baijiu until all ingredients are fully submerged.
Seal and store: Tightly seal the jar and place it in a cool, dark place. Let it soak for at least 3 months.
Join us in making this Insta-worthy lychee rose wine - tap to watch the tutorial!
Reporter | Feng Jieyun, Li Yangshi
Filming | Feng Jieyun, Li Zhenjie
Video editing | Feng Jieyun
Correspondents | Gan Junliang, Huang Feilong, Zhang Wenhao
Editor | Liu Lingzhi, James, Shen He
