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HealthyBar Lychee Mix Fruit Puree — 1 kg
A practical ambient fruit puree for repeatable drinks, smoothies, slush, fruit ice cream and desserts.
100% fruit · no added sugar · 1 kg resealable doypack · 6 × 1 kg carton
Best for
spritzes, mocktails, ice pops and light desserts
Best paired with
raspberry, rose, lime, coconut and green tea
Flavour character
Floral, juicy and gently sweet
Adds an exotic aroma and an elegant perfumed character.
Ingredients
Lychee Mix
Fruit blend based on lychee and apple, with lemon juice and antioxidant E300; follow the product label for the exact declaration.
Pour · Blend · Freeze · Finish
Complete recipes and clear final results
Each application includes quantities, preparation and the final result. Freeze is split into slush for a slush machine and fruit ice cream for moulds.
Pour — complete drink recipe
Lychee Raspberry Cooler
Yield: 1 drink, approximately 250–300 ml
Ingredients: 60 g Lychee Mix puree · 20 g Premium Raspberry puree · 10 g Key Lime puree · 140 ml soda water · ice as needed
Preparation: Add the puree and all non-carbonated ingredients to a shaker or tall glass and mix until smooth. Fill with ice, top with the carbonated ingredient, stir once and serve.
Final result: a refreshing single-serve drink with a floral, juicy and gently sweet profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Lychee Coconut Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 100 g Lychee Mix puree · 70 g Williams pear puree · 150 ml coconut water · 60 g ice
Preparation: Place all ingredients in a blender and blend for 30–40 seconds until completely smooth. Pour into a glass and serve immediately.
Final result: a smooth, creamy drink with a floral, juicy and gently sweet fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.12 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 600 g Lychee Mix puree + 120.4 g sugar + 400 g water.
Preparation: Dissolve the calculated sugar in the water, add the puree and mix until completely uniform. Chill the mixture, pour it into a slush machine and run until a fine, spoonable frozen texture is reached.
Final result: approximately 1.12 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine.
Freeze — two different frozen results
Fruit ice cream for moulds
Yield: 1 kg mixture, approximately 10 moulds of 100 g
Ingredients: 500 g Lychee Mix puree + 23 g ice-cream neutral base + 215.3 g sugar + 260.8 g water + 1 g stabilizer.
Preparation: Mix the sugar with the ice-cream neutral base, add the water and puree, then blend in the stabilizer until completely smooth. Pour into moulds and freeze at −18°C for at least 8 hours.
Final result: 1 kg of smooth fruit ice-cream mixture for moulds, giving approximately 10 portions of 100 g.
Finish — completed topping, sauce or spread
Lychee Vanilla Sauce
Yield: approximately 250–350 g
Ingredients: 150 g Lychee Mix puree · 10 g sugar · 2 ml vanilla extract · 5 g Sicilian Lemon puree
Preparation: Blend all ingredients until smooth. Warm gently for 2–3 minutes if you want a slightly thicker texture, then cool.
Final result: a light floral sauce for panna cotta, fruit salad and ice cream.
Pack and storage
1 kg resealable doypack · 6 × 1 kg carton
Store the unopened pouch in a cool, dry place away from direct sunlight, below +20°C. The supplier’s confirmed refrigerated guidance after opening is 0–4°C for a maximum of three days.
Important freezing hint for home users and bars
Important freezing hint for home users and bars
For longer practical use after opening, freeze the pouch or portion it and freeze immediately. While the puree is still frozen or only slightly softened, squeeze or cut off the amount you need and return it promptly to the freezer. Do not allow the whole pouch to thaw and do not repeatedly thaw and refreeze it.
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