For a de­light­ful and ex­cep­tion­ally re­fresh­ing tip­ple, serve this Sparkling Cran­berry & Lychee Sor­bet Cock­tail.

750ml bot­tle dry sparkling wine, well chilled 1 litre cran­berry juice, well chilled 2 x 565g cans ly­chees, drained re­serv­ing

a cup of syrup

1 cup caster sugar

1 lime, finely grated zest

¼ cup lime juice

12 mint leaves, torn

Sor­bet: Place lychee syrup in a saucepan with caster sugar and stir over gen­tle heat un­til sugar has dis­solved. Cool.

Place ly­chees, lime zest, juice and mint in a food pro­ces­sor and mix un­til smooth. Com­bine purée with cooled syrup, place in an ice cream ma­chine and churn to man­u­fac­turer’s di­rec­tions. (Al­ter­na­tively, pour mix­ture into a shal­low dish and freeze for about an hour un­til slushy. Use a fork to rake the sor­bet and freeze for an­other hour. Re­peat un­til sor­bet sets.)

To serve, place scoops of sor­bet in glasses and top with half bub­bly and half cran­berry juice. Makes about 20 cock­tails

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