Lychee-Rose Spritzer
Back to Recipes & MoreIngredients
- 16 pcs (244 g) fresh or canned lychee (if using fresh, peel and remove pits)
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ¼ cup (50 g) Redpath® Special Fine Granulated Sugar
- 3 tbsp (4 g) dried rose petals or buds (culinary grade)
- ½ cup (125 ml) water
- 6 to 8 pcs (~30 to 40 g) fresh raspberries or strawberries (optional; see Chef’s Tips)
- 1 tbsp (15 ml) lemon juice
- 1⅓ cup (333 ml) rosé wine
- 1⅓ cup (333 ml) club soda or sparkling water
- Lychees
- Dried rose petals or buds (culinary grade)
Equipment
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Medium heavy-bottomed saucepan with lid
Heatproof spatula
Muddler OR wooden spoon
Fine-mesh sieve
Airtight container
8 to 10 oz glasses x 4
Instructions
Step 1
In a medium heavy-bottomed saucepan, combine lychee, Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, and dried rose buds.
Step 2
With a muddler or the back of a wooden spoon, crush the lychees until the juices are released. Mix and allow sugars to dissolve slightly. Set aside, stirring occasionally to allow flavours to meld; 10 minutes.
Step 3
Add water to the saucepan. Add raspberries if using. Place over medium-high heat and bring to a simmer while stirring to combine. Simmer for 2 minutes. Remove from heat and cover to allow flavours to infuse; 10 minutes.
Step 4
Strain the infused simple syrup through a fine-mesh sieve into a measuring cup or airtight container. Stir in the lemon juice.
Step 5
Place into the fridge to chill completely.
Step 1
Fill four 8 to 10 oz glasses with ice cubes. Add 3 tbsp (45 ml) of the lychee-rose simple syrup into each glass.
Step 2
Add ⅓ cup (83 ml) of rosé wine, and top off each glass with ⅓ cup (83 ml) club soda.
Step 3
Garnish with lychee and/or dried rose petals. Stir before serving.
