Natural fruit sugars give you an instant boost, and electrolyte-loaded coconut water helps keep you hydrated.
1 (20-ounce) can lychees in syrup, drained and rinsed (or 20 peeled and seeded lychees)
1 cup frozen and thawed sliced peaches (7 ounces)
3/4 cup coconut water (or water)
In a blender, combine lychees, peaches, and coconut water; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with water. Refrigerate up to 2 days (shake before serving).