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

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

Watch how to make this recipe.

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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