Recipe courtesy of Ching-He Huang
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Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Drain the lychee syrup into a small pan. Cut the lemongrass into thirds and bruise with the back of a chef's knife. Add the lemongrass to the lychee syrup and bring to a boil over medium-high heat. Reduce the heat and simmer for 2 minutes. Remove from the heat and cool to room temperature. Strain and store in the refrigerator until ready to use.

Puree the lychees in a blender or food processor. Add the strained lemongrass-lychee syrup and blend a few seconds more.

Fill one-third of a Champagne flute with the puree mixture and top off with Champagne. Garnish with a small strawberry.

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