lychee and raspberry champagne
- 1 x 560g tin lychees in syrup
- 1 bottle (750ml) chilled Champagne
- 125g fresh raspberries
- Drain the lychees reserving ½ cup (125ml) of the syrup. Place the lychees and reserved syrup in a bowl and using a hand-held stick blender, process to a purée. Strain through a sieve, discarding the pulp.
- Divide the purée between 6 Champagne flutes and top with the Champagne and berries. Makes 900ml.
Serves 6 (7.1 standard drinks).
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