Lychee fruits can be used in bread and muffin recipes, or made into a syrup to eat with bread or muffins. To make lychee syrup, combine a ratio of 2:1 of sugar to water and lychees. The mixture can be heated until it is slightly thick. It will not be a really thick syrup mixture, but if it is not thick enough, corn starch can be added. Remove the syrup from the heat and put it in the refrigerator until it is ready to be served. A lychee jam can also be made to serve with breads or muffins. For this recipe, you will need four cups of lychee (shelled and seeded), 1.5 cups of sugar and freezer pectin. Combine the lychee and sugar in a bowl and let it sit for about fifteen minutes. Next, the pectin will need to be added and placed in a jam jar, then put in the freezer.
Lychee jelly is another bread and muffin side that can be made with the antioxidant fruit. All that is needed is five cups of fresh lychees, two tablespoons of unflavored gelatin powder and the juice from one lemon. Peel and seed the lychees and puree them in a food processor. Strain the pureed lychees through a sieve into a large steel bowl. Sprinkle the gelatin over the puree until it has softened. Dissolve the gelatin completely by setting the mixture over a simmering pot of water. Next stir in the lemon juice, cover and refrigerate until ready to use.