Lychee, Basil and Mint Bellini

There are two ways of making this refreshing drink and I have included both. The first one has the lychees bobbing about in the liquid, as in the picture. In the other method, the lychees are blended in with the drink to give more concentrated lychee flavour as well as ease of drinking, so the choice is up to you. See page 83 for the recipe.

INGREDIENTS

Serves one straight version

2 lychees (from a tin) without stones

1 tbsp lychee juice (from the tin also)

125ml (4½ fl oz) Prosecco, cava, sparkling wine, Champagne (or lemonade for a nonalcoholic version), well chilled

2-3 fresh mint leaves

2-3 fresh basil leaves

Blended version

4 lychees (from a tin) without stones

2 tbsp lychee juice (from the tin also)

125ml (4½ fl oz) Prosecco, cava, sparkling wine, Champagne (or lemonade for a nonalcoholic version), well chilled

2-3 fresh mint leaves

2-3 fresh basil leaves

METHOD

1. For the straight version, pop the lychees and lychee juice into a 200ml (7fl oz) champagne flute (or other tall glass). Slowly pour in your choice of bubbly to come almost to the top. Rip the mint and basil leaves on top and serve at once.

2. For the blended version, blitz the stoned lychees with 2 tablespoons of juice from the tin with a mini or stick blender until smooth. Pour into a 200ml (7fl oz) champagne flute (or other tall glass). Slowly pour in your choice of bubbly to come almost to the rim, then rip the mint and basil leaves over the top and serve at once.