Name: Lychee and raspberry fizz
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 24 sugar cubes; orange bitters; 560 gram canned lychees; 125 gram raspberries; 1 cup water, chilled; 1 teaspoon brandy; 2 12-hole ice cube trays; prosecco, chilled

Ingredients

24 sugar cubes

orange bitters

560 gram canned lychees

125 gram raspberries

1 cup water, chilled

1 teaspoon brandy

2 12-hole ice cube trays

prosecco, chilled

Method

1.Place one sugar cube in each hole ice-cube trays; stain each cube with two drops of bitters.

2.Strain lychees in syrup over a bowl, reserve syrup; quarter lychees. Divide lychees and raspberries into ice-cube trays.

3.Combine reserved lychee syrup and water; pour into trays. Freeze for 4 hours.

4.Unmould ice cubes into a chilled bowl. To serve, place two ice cubes into each cocktail glass, top with 1 tsp brandy each; pour in chilled prosecco. Serve immediately.

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