Lychees amaze me – they have such a striking appearance, an other-worldly flavour (almost like a grape, but sweeter and somehow foreign), and in your mouth they even feel exotic. So I love an opportunity to use lychees whole in a recipe. They go very well in fruit salads, but one use you may not have considered for lychees is simply to drop them into a glassful of bubbly. I use tinned lychees because you don’t have to concern yourself with peeling and pitting them or searching for fresh ones at your supermarket, but also because the delicious lychee syrup included in the can helps create a delightful cocktail.
It’s a simple treat for a girl’s night or a brunch. The syrup takes away some of the sharpness of the drink, and you get that bonus at the end: alcohol-drenched fruit at the bottom of your glass – yum.
Ingredients
1 x 750 ml bottle of sparkling wine, chilled
1 x 560 g can of pitted lychees in syrup (undrained)
Method
- Take 6 glasses. Place 2 lychees and 2 Tbs of syrup in each glass.
- Divide sparking wine evenly between the 6 glasses. Stir gently to spread the syrup through each drink. Serve.
Makes 6 glassfuls.
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