Lemongrass Lychee Champagne Cocktail Recipes

CHAMPAGNE COCKTAIL

Champagne Cocktail image

Provided by Food Network Kitchen

Time 5m

Yield 1 drink

Number Of Ingredients 0

Ingredients

Steps:

Soak a sugar cube with 2 to 3 dashes bitters. Drop the sugar cube into a chilled flute. Add 3/4 ounce brandy, if desired. Top with champagne.

CLASSIC CHAMPAGNE COCKTAIL

Classic Champagne Cocktail image

Provided by Food Network

Categories beverage

Time 2m

Yield 1 serving

Number Of Ingredients 2

Ingredients

1 sugar cube
4 ounces champagne

Steps:

Drop sugar cube into champagne glass. Pour champagne over sugar. Serve.

LYCHEE CHAMPAGNE COCKTAIL

Lychee Champagne Cocktail image

I came up with this during a cocktail night, it's an adaption of a couple of other cocktails combined, and is now one of my favourite drinks! It's refreshing and a little bit too easy to drink! :)

Provided by Sara 76

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

25 ml citrus-infused vodka
25 ml ruby red graprefruit juice
25 ml lychee liqueur
3 dashes bitters
champagne, to top up

Steps:

Shake the first four ingredients together with some ice in a cocktail shaker.
Pour into a champagne flute, and top up with chilled champagne.

Nutrition Facts : Calories 54, Sodium 0.2

LYCHEE AND LEMONGRASS SORBET

Lychee and Lemongrass Sorbet image

Asian-influenced lychee and lemongrass sorbet has a tangy, cleantaste in this palate-cleansing treat.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

Ingredients

1 pound fresh lychees, peels and pith removed
2 tablespoons fresh lemon juice
2 cups Herb Syrup with lemongrass

Steps:

Process lychees and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

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