Serious Eats - seriouseats.com
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.
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 |
Ingredients
- 6 lychees (if using fresh, peel and remove pits)
- 8 ounces chilled, dry sparkling wine
Procedures
-
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
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.
