Recipe courtesy of Ching-He Huang
Lemongrass-Lychee Champagne Cocktail
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
One 20-ounce can whole lychees in syrup
3 stalks lemongrass, tender white parts only
One 750-milliliter bottle Champagne (or sparkling wine), chilled
Fresh small strawberries, for garnish
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.
