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Lychee Lovers Bellini

20 fresh whole lychees, peeled and pitted
2 cups/450 ml chilled sparkling wine
8 teaspoons/40 ml Chambord

Puree the lychees in a blender until smooth. Strain the puree through a fine-meshed strainer and into a bowl, pressing on the solids in the strainer to extract as much juice as possible. Discard the solids.

Chill the lychee juice until it is cold. Pour 2 tablespoons/30 ml of lychee juice into each of 4 Champagne flutes. Add enough sparkling wine (about 1/2 cup/115 ml) to fill each glass. Add 2 teaspoons/10 ml of Chambord to each glass and stir gently to blend, and serve.

Reprinted from Take Home Chef on the TLC channel.