Lychee Champagne Cocktail
160 ml Champagne or Prosecco
100 ml Hot Water
1 tbs Sugar
3 Fresh Lychee-stoned
1-2 leaf Mint
-Dissolve the sugar and hot water in measuring jar.
-Add the lychee flesh, cover the jar with cling film. Put it in the refrigerator overnight.
-Next morning, use the handheld blender to blend the lychee flesh then strain to remove undesirable particles. Return the smooth syrup back in the fridge until the serving time.
-Pour 50 ml of lychee syrup then add 80 ml of freshly opened champagne. Garnish with mint.
-Enjoy Lychee Champagne Cocktail with easy Thai starters i.e. Thai Arancini or Thai Salmon Steamed Souffleé
-Click here if you wanted to know a bit more about Lychee Story
-Prefer a slightly sweeter version? Use Prosecco or sparkling wine instead. Some use two tablespoons of sugar to make Lychee syrup but you don’t want to overpower the delicate taste of good champagne.