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  • 750ml bottle pink champagne or sparkling wine (Brut)
  • 1 cup (215g) caster sugar
  • 2 tbs gelatine powder
  • 1/4 cup (60ml) hot water
  • Litchies in fragrant syrup
  • 1 cup (215g) caster sugar
  • 1 cup (250ml) water
  • 1/2 vanilla bean, split lengthways
  • 1 lime
  • 1 tbs julienne fresh ginger
  • 1kg fresh lychees (about 24), peeled


  • To make the jellies: combine champagne and sugar in a large saucepan over medium heat.
  • Cook, stirring, for 2 minutes or until sugar dissolves.
  • Sprinkle gelatine over hot water in a cup and whisk briskly with a fork until gelatine dissolves.
  • Stir gelatine mixture into champagne mixture.
  • Pour evenly among eight 150ml plastic jelly cups.
  • Place on a tray in the fridge and set aside overnight or until set.
  • For litchies in fragrant syrup, use a zester to remove rind from lime. Juice the lime.
  • Combine lime rind and juice, sugar, water, vanilla bean and ginger in a medium saucepan over medium heat.
  • Cook, stirring, for 1-2 minutes or until sugar dissolves.
  • Place lichies in a heatproof bowl, then pour over the hot syrup.
  • Cover with plastic wrap and place in the fridge to chill.
  • To serve: dip base of jelly cups briefly into very hot water. Use the point of a hot, small thin bladed knife to form an air pocket at the edge, then turn out onto serving plates. Serve with litchies and syrup.
    (serves 8)