Lychee Bellini

I think it's best to use a dry sparkling wine to pair with the fruit, or the cocktail ends up cloyingly sweet and tasting like a bad hangover waiting to happen. I used a dry sparkling brut rosé from Alsace, France (Lucien Albrecht Cremant d'Alsace, made from 100% Pinot Noir grapes), which imparts a lovely pinkish hue. A dry Prosecco would be excellent as well.

Lychee Bellini

About This Recipe

Yield:One 12-ounce cocktail
Active time:8 minutes
Total time:8 minutes
Special equipment:blender, sieve, 12 ounce champagne flute or tall, narrow glass
This recipe appears in: Brunch Drinks: Lychee Bellini


  • 6 lychees (if using fresh, peel and remove pits)
  • 8 ounces chilled, dry sparkling wine


  1. 1

    Puree the lychees with a blender (immersion blender works great). Strain the pulp with a fine mesh sieve, pushing the puree through with a rubber spatula.

  2. 2

    Fill a flute or other tall, narrow glass 1/3 way with the lychee puree (should be about 4 ounces). Slowly pour the sparkling wine into the glass, stirring slowly as you pour. Pause to allow the foam to subside as necessary.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: