5 cups (1.25 litres) water

3/4 cup (180 ml) sugar

1 cup (250 ml) lemon juice (about 4 lemons)

1 cup (250 ml) coconut-flavoured rum (Malibu-type), or plain, or more, to taste

1 can 14 oz (398 ml) lychees in light syrup

Ice

In a saucepan, bring 250 ml (1 cup) of water and the sugar to boil, stirring until the sugar has dissolved. Pour into a pitcher. Add the water, lemon juice, rum, lychee and syrup. Refrigerate for 4 hours or overnight.

Serve with ice.

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