LYCHEE MIMOSAS

  • LYCHEE PUREE (MAKE THE NIGHT BEFORE)

    Ingredients:
    • 1 can (approx 500 grams) lychees in syrup
    • 1/4 cup simple syrup (equal parts water and sugar) or if you don't want it to sweet you can use the liquid the lychees come in.
    Instructions:
    • Drain the lychees from the syrup.
    • In a food blender, combine the lychees and simple syrup.
    • Blend until smooth.
    • Pour the lychee puree into a container and freeze overnight.
  • MIMOSA (NEXT DAY CHRISTMAS CHAMPAGNE BREAKFAST)

    Ingredients:
    • Chilled champagne 
    • Lychee puree (frozen)
    • Fresh strawberries, for garnish
    Instructions:

    1. Prepare the Lychee Puree Scoops:

    • Take the lychee puree out of the freezer. Using a spoon (or icecream scoop), scoop a tablespoon-sized portion for each mimosa.

    2. Assemble the Mimosa:

    • Pour chilled champagne into a flute, leaving some space at the top.
    • Add a scoop of the frozen lychee puree to each glass.
    • Garnish the rim of the glass with a fresh strawberry.

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