Prosecco berry cocktail
5 g, 2 individual
40 g, (mix of black and red currants)
2 tsp, elderflower variety
1 tsp, 2 sprigs
1 cup(s), (250ml)
- Place a blackberry, a raspberry and a small handful of blackcurrants and redcurrants into 2 champagne flutes.
- Add 1 teaspoon cordial and a few mint leaves to each glass, muddle lightly with the back of a teaspoon and stand for 5 minutes for flavours to mingle.
- Top each glass with ½ cup (125ml) prosecco. Stir and serve.