Ingredients

The following ingredients have 3 Servings
  • • ¼ cup sugar
  • • 1 tablespoon cornstarch
  • • 1 can (15oz) lychees
  • • 1 tablespoon butter
  • • 1 tablespoon candied ginger, minced
  • • 2 tablespoons lime juice
  • • ½ inch slice fresh ginger, with skin
  • • ½ cup granulated sugar
  • • 1 cup cold water
  • • 1 can (15oz) lychees drained and then semi-frozen
  • • 3-4 tablespoons lime juice
  • • 1 bottle Champagne or Sparkling Wine chilled

Instruction

  • To make Lychee Sauce: Mix together sugar and cornstarch in a sauce pan. Drain syrup from lychees (about 1 cup) and blend into cornstarch mixture. Add butter and ginger and cook, stirring, until sauce bubbles and thickens (about 2 minutes). Remove from heat and stir in lychees and lime juice. Serve warm or room temperature spooned over ice cream.
  • For the Bellini: Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to a boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
  • In a blender add lychees and blend until completely pureed. Add ginger simple syrup, lime juice and the syrup from drained lychees, blend and then place into the refrigerator to cool.
  • For serving: Pour puree to a cocktail shaker, top off with Champagne and shake vigorously to combine. Pour into Champagne or any tall glasses and repeat process as needed. This photo was taking May/ 29/ 2011 at my Son’s In Law Birthday Brunch.