Lychee rose bellini
Serves: 2
Lychee rose bellini
Serves: 2
See more recipes
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 100ml lychee juice (we used rubicon)
- ½ tbsp agave syrup or clear honey
- 2 drops of rose water, to taste
- a drop of pink food colouring, optional
- 200ml chilled Prosecco
Step by step
- Pour the lychee juice and the agave syrup into a cocktail shaker (or a jam jar) with a few ice cubes and add just 2 drops of rose water, plus a drop of pink food colouring if you wish. Shake vigorously and taste - you may need to add a few more drops of rose water but don't overdo it. Strain into 2 Champagne flutes, top up with Prosecco and use a long spoon to gently mix. Garnish with rose petals, if you like, and serve.
