lychee and raspberry champagne

  • 1 x 560g tin lychees in syrup
  • 1 bottle (750ml) chilled Champagne 
  • 125g fresh raspberries
  1. Drain the lychees reserving ½ cup (125ml) of the syrup. Place the lychees and reserved syrup in a bowl and using a hand-held stick blender, process to a purée. Strain through a sieve, discarding the pulp. 
  2. Divide the purée between 6 Champagne flutes and top with the Champagne and berries. Makes 900ml. 

Serves 6 (7.1 standard drinks).

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