Litchi-Raspberry Fizz

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
5 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 12
  • 1 can(s) (565 g) Litchis
  • 24 sugar cube
  • 50 ml Angostura (bitter liqueur)
  • 125 g frozen raspberries
  • 60 ml Brandy (brandy)
  • 2 (750 ml each) bottles of prosecco

Directions

  1. 1

    Drain lychees into a sieve, collecting the syrup. Cut lychees into quarters. Place one sugar cube each in the hollows of an ice cube tray. Drizzle about 2 drops of angostura on each. Add lychees and frozen raspberries to the sugar cubes in the wells.

  2. 2

    Add lychee syrup, possibly topping up with some water. Freeze for at least 4 hours.

  3. 3

    To serve, place 2 ice cubes with a shot of brandy in champagne bowls. Fill up with Prosecco.