Recipe courtesy of Ching-He Huang

Lemongrass-Lychee Champagne Cocktail

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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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

  1. 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.
  2. Puree the lychees in a blender or food processor. Add the strained lemongrass-lychee syrup and blend a few seconds more.
  3. Fill one-third of a Champagne flute with the puree mixture and top off with Champagne. Garnish with a small strawberry.