Author Notes
Cooks prize Lychees for their exotic perfume and fruity flavor, but I always was a little apprehensive. They looked strange to me in their shells.
Than, when I found caned lychees, they were shelled, pitted, and juicy, just ready to use in this fragrant Bellini which I made before with gooseberries.
I add lime juice to brighten the flavor of the berries.
—Kukla
Ingredients
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• ½ inch slice fresh ginger, with skin
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• ½ cup granulated sugar
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• 1 cup cold water
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• 1 can (15oz) lychees drained and then semi-frozen or 1 pound fresh gooseberries
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• 3 tablespoons lime juice
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• 1 bottle Musket Sparkling Wine, chilled
Directions
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Begin by making the ginger simple syrup. Thinly slice ginger. Place sugar, cold water and ginger slices to a saucepan.
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Bring to boil and stir until the sugar dissolves (when using gooseberries, simmer them in the syrup for about 5 minutes).
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Cover and let steep for 15 minutes. Strain, discard ginger Place lychees or gooseberries in a blender and blend until completely pureed. slices and chill.
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To serve:
Pour puree to a cocktail shaker, top off with Sparkling Wine and shake vigorously to combine. Pour into tall glasses and repeat process as needed.
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