Ainsley Harriott’s Tropical Fizzy Perfection
Ainsley Harriott gives the champagne cocktail a Caribbean makeover with this sophisticated recipe complete with lychees and fresh raspberries. As seen on ITV's Ainsley's Caribbean Kitchen.
From the book
Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands
All the recipes from Ainsley's hit ITV series
Comfort food classics with Caribbean flavours
Stress-free midweek dinners and delicious family feasts
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Introduction
This fizzy cocktail is an elegant, tropical delight and is perfect for a special occasion or summer barbecue. Cheers!
Ingredients
| 150g | fresh raspberries |
| 100g | tinned lychees (drained weight) |
| 1 | mango, peeled and diced |
| 2–3 tbsp | lime syrup |
| Champagne, to top up |
Essential kit
You will need a food processor.
Method
Put the raspberries, lychees, mango and lime syrup into a food processor or blender and purée until smooth. Pass through a fine sieve into a bowl and set aside.
To serve, spoon 1½ tablespoons of the fruit purée into chilled Champagne flutes, then top up with Champagne. Give everything a quick swizzle, kick back, sip and savour!
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