July/August 2008
- 1 can lychees in syrup
- 1/8 teaspoon grenadine
- 1 bottle Prosecco Italian sparkling wine
Pour lychees, syrup and grenadine into blender and purée. Strain through a sieve using the back of a ladle to help push liquid through. Divide lychee purée between six champagne flutes, then top off with Prosecco.
