LYCHEE MIMOSAS
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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.
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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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