Lychee and raspberry fizz

  • 15 mins preparation
  • Serves 12
  • Print


Lychee and raspberry fizz
  • 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


Lychee and raspberry fizz
  • 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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