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Ingredients
- 410 g can lychees in syrup
- 50 ml lychee juice 2 fl oz
- 35 g caster sugar 1¼oz
- 5 leaves gelatine
- 475 ml Prosecco Cava or other white wine, 16fl oz
Ingredients
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Instructions
- Drain the lychees, reserving the syrup. Top the syrup up to 250ml (9fl oz) with water, then put the syrup, lychee juice and sugar in a saucepan. Bring to the boil, reduce the heat and simmer for 5 minutes.
- Soak the gelatine leaves in a bowl of cold water until soft, then squeeze them to remove excess water, add to the hot syrup and stir to dissolve. Strain into a jug and mix in the Prosecco.
- Pour a small amount of jelly into the base of 6 Martini glasses. Place in the fridge and allow to set. This should take around 2 to 3 hours.
- When the jelly has set, divide the lychees among the 6 glasses, along with a sprinkle of glitter on each. Divide the remaining jelly equally over the top of the lychees and put in the fridge for a further 4 hours until set.