Lychee or Gooseberry-Ginger Bellini.

By • July 9, 2011 2 Comments



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

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Serves 6

  • • ½ inch slice fresh ginger, with skin
  • • ½ cup granulated sugar
  • • 1 cup cold water
  • • 1 can (15oz) lychees drained and then semi-frozen or 1 pound fresh gooseberries
  • • 3 tablespoons lime juice
  • • 1 bottle Musket Sparkling Wine, chilled
  1. Begin by making the ginger simple syrup. Thinly slice ginger. Place sugar, cold water and ginger slices to a saucepan.
  2. Bring to boil and stir until the sugar dissolves (when using gooseberries, simmer them in the syrup for about 5 minutes).
  3. 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.
  4. 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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