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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

Introduction

This fizzy cocktail is an elegant, tropical delight and is perfect for a special occasion or summer barbecue. Cheers!

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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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From the book: Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands

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