Valentine’s Day champagne apéritif with rose syrup and lychee purée

makes 5 apéritifs

what you need:

1 bottle very cold champagne (or prosecco)
1 ¼ cup lychee purée  (from fresh or canned lychees)
1 tablespoon rose syrup
granulated sugar (as needed if using fresh lychees)
rose petals (as needed for garnish)

how to:

• Purée. Peel lychees. Dice flesh and remove pits. Place in a blender or food processor with the rose syrup. Purée until smooth. Taste. Add a little sugar to sweeten if necessary.

• Add Champagne.  Pour 2 ounces of the purée into each champagne flute or wine glass. Add 3 ounces of prosecco in each glass.  Mix gently.