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Lychee rose bellini


Serves: 2
Lychee rose bellini

Serves: 2

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Sainsbury's magazine

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.

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Sainsbury's magazine

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.

See more of Sainsbury's magazine’s recipes

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

  1. 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.

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