Ring in the New Year on a refreshingly fragrant and pretty pink note, with Dragon Fruit Lychee Mimosa!
Happy New Year's Eve!
Popping in to wish you all a Happy New Year's Eve and help you ring in the new year on a refreshingly fragrant and pretty pink note, with my Dragon Fruit Lychee Mimosa!
I try not to dwell too much on the past, so this isn't one of those pat myself on the back for all my accomplishments type of post. I do, however, want to say thanks! Thanks for subscribing, reading, following, liking, making, sharing... in short, supporting my blog.
CLICK HERE TO PIN THIS RECIPE!
Why I Blog
I create and blog for the sheer pleasure and creative outlet they provide. It is a sweet balance to my full-time career, which is unrelated to anything culinary. And it feeds my innate desires to learn and share that knowledge.
My blog started with a focus on cake decorating, and although I've been told my blog and social media would do better if I kept my focus in one area, that isn't who I am. I don't make decisions based on how popular they will make me, or my blog, or my social media outlets. I make decisions that bring me joy and satisfaction and that fit with my interests and core values. That is how I was raised and that is how I live my life, in reality and around these virtual parts.
CLICK HERE TO PIN THIS RECIPE!
Looking Forward To the New Year...
So, in short, I will continue to share my love for chocolate, cakes, pastries, modernist cuisine/sous vide. Perhaps one, or all, will in turn provide you, my readers, some small pleasures along the way.
As bloggers, we wear many hats - recipe developer, cook/baker, coder, photographer, videographer, etc. For those of us with full-time careers, blogging is like a second full-time job, that is usually unpaid.
With that in mind, I ask that you employ kindness when providing critical feedback, that my copyrights are respected, and to my fellow bloggers, that we properly credit those from whom we draw ideas and inspiration. We lose nothing by doing these small acts.
CLICK HERE TO PIN THIS RECIPE!
Cheers To 2019!
So with a renewed commitment to respect and kindness, lets raise our Dragon Fruit Lychee Mimosas to 2019! May you find success and joy in all you do for yourself and others. See you all on the other side...
CLICK HERE TO PIN THIS RECIPE!
Ingredients
- 1-2 each white and pink dragon fruit (pitaya)
- juice from fresh or canned lychee fresh is better, no sugar added
- 1 large bottle champagne the dryer the better, or whatever you prefer
- 2 limes
- kaffir lime leaves optional
Instructions
- Cut the dragon fruits in half, lengthwise, and score the flesh into cubes. Place in the freezer for at least an hour, or overnight.
- Peel and seed a bag of lychee fruits, quarter a lime and add to a measuring cup along with a couple kaffir lime leaves. Muddle, then strain the juices. We'll use it as a natural simple syrup, without the added sugar. If fresh lychees aren't available, use the syrup from canned lychees. This will yield a slightly sweeter drink.
- When ready to serve, wash the kaffir lime leaves and line each flute with the leaves (1-2 per flute). Top side facing out - the water from washing will help them stick to the glass.
- Pour a bit of the lychee mixture into each glass, about 15ml. Add two cubes of each colour dragon fruit to each glass and fill with champagne. Garnish with lemon wedge and enjoy!
Leave a Reply