565 g lychees in heavy syrup
3 limes, quartered
1 tablespoon sugar
750 ml dry sparkling wine, chilled (optional)
extra lime slice, to decorate
. Drain the lychees and reserve the syrup; set aside six lychees for decoration.
. Place the remaining lychees, limes and sugar into a large ziplock bag; crush with a meat mallet or rolling pin until the fruit turns pulpy; strain the juices into a large jug; add the reserved syrup; cover and refrigerate.
. Just before serving, add the sparkling wine; pour into champagne glasses; decorate with the extra lime slices and a lychee, and serve.