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.
*Make the simple syrup a day before for easy preparation.
*Add raspberries (or strawberries) for berry flavour and a pink-hued simple syrup.
*For extra fizz, use sparkling rosé wine.
*Any leftover simple syrup can be used to make additional spritzers, be added to sparkling water, iced or hot teas, or used to moisten cake layers before frosting.
*Redpath® Dark Brown Sugar can be used instead of the Redpath® Golden Yellow Sugar. Note that the resulting syrup may be slightly darker in colour and may impart a more caramel undertone than the original product.
