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Total Time
10 Mins
Yield
Serves 6 to 8 (serving size: 5 oz.)
Photo: Thomas J. Story Styling: Joni Noe

How to Make It

Step 1

Pour lychees into a colander over a bowl. Measure syrup and reserve 1/4 cup. Slice about 1/3 of lychees in half.

Step 2

Put 1 cup raspberries in a pitcher and muddle them to release juices. Add all lychees and reserved syrup. Slowly pour in Prosecco. Stir with a long spoon to mix.

Step 3

To serve each cocktail, add 1 or 2 of remaining raspberries, plus a lychee from pitcher, into a sparkling-wine flute, then pour in cocktail.

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