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