prep time 15 minutes (+ freezing)
serves 12
You need 2 x 12-hole ice-cube trays.
INGREDIENTS
24 white sugar cubes (90g)
Angostura bitters
560g canned lychees in syrup
125g frozen raspberries
1 cup (250ml) water, chilled
¼ cup (60ml) brandy
2 x 750ml bottles prosecco
(Italian sparkling wine), chilled
METHOD
1 Place a sugar cube in each hole of the ice-cube trays; stain each cube with two drops of bitters.
2 Strain lychees over a bowl, reserve syrup; quarter lychees. Divide lychees and raspberries into ice-cube trays. Combine reserved lychee syrup and the water; pour into trays; freeze for 4 hours.
3 Unmould ice-cubes into a chilled bowl. To serve, place two ice-cubes into each cocktail glass, top with 1 teaspoon brandy; pour in wine. Serve immediately.
Recipe and image from Deborah Hutton’s book My Love Affair With Food available now.
