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Enjoy with a well-chilled Veuve Clicquot Brut Rosé (8–10°C) for a pairing that combines freshness, depth, and elegance.
Fruit
· 400 g ripe strawberries, hulled and cut in halves/quarters
· 200 g lychees (fresh or canned), drained (whole or halved)
Light Citrus Syrup (fresh, not sugary)
· 120 ml water
· 25–35 g sugar (adjust to ripeness of fruit)
· Zest of 1 lime (fine)
· 1 tbsp lime juice
· 6–8 leaves lemon verbena (or a small sprig of mint / basil if unavailable)
· 3–4 pink peppercorns, lightly crushed (optional, very restrained)
· Pinch of fine salt
Finishing Touches
· 8 small edible flowers (two per bowl)
Preparation
1. Citrus-Verbena Syrup
Warm water and sugar just until dissolved (do not reduce). Remove from heat, add verbena, lime zest, lime juice, pink peppercorn (optional) and a pinch of salt. Infuse 10 minutes, then strain. Chill completely.
2. Fruit
Cut strawberries neatly; keep shapes clean. Add lychees. Spoon over a little chilled syrup and rest 5–10 minutes to glaze the fruit lightly (avoid soaking).
3. Plating
Divide strawberries and lychees into shallow bowls. Add a small amount of syrup at the base so the fruit remains bright and defined. Finish with two edible flowers centered on top.
Veuve Clicquot Brut Rosé enhances the delicacy of refined cuisine. Its roundness and subtle red-berry notes echo the freshness of ripe strawberries, while its lively acidity brightens the floral sweetness of lychee. A light citrus-verbena syrup keeps the dessert precise and refreshing for a clean, elegant harmony.
