Put the raspberries, lychees, mango and lime syrup into a food processor or blender and purée until smooth. Pass through a fine sieve into a bowl and set aside.
To serve, spoon 1½ tablespoons of the fruit purée into chilled Champagne flutes, then top up with Champagne. Give everything a quick swizzle, kick back, sip and savour!
- 150g fresh raspberries
- 100g tinned lychees (drained weight)
- 1 mango, peeled and diced
- 2–3 tbsp lime syrup
- Champagne, to top up