Fora simple party cocktail everyone will enjoy, try this recipe for Champagne lassi. Use your favourite sparkling white wine, and for special occasions, garnish cherries, mint or little paper umbrellas!
- 250 ml (1 cup) mango juice
- 2 x 200 g tubs mango-flavoured yoghurt
- 4 ice cubes
- 750 ml bottle sparkling white wine, chilled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blend together juice, yoghurt and ice cubes in a blender. Pour into chilled wine glasses, filling halfway. Top with champagne.
Makes 1.5 litres.