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Rosé, raspberry and mint fizz


Serves: 6
timePrep time: 5 mins
timeTotal time:
Rosé, raspberry and mint fizz
Recipe photograph by Jonathan Gregson

Rosé, raspberry and mint fizz


Serves: 6
timePrep time: 5 mins
timeTotal time:

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Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes
Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes

Ingredients

  • 24-36 raspberries
  • a few sprigs of mint
  • 1 lemon, zest only
  • 750ml Fairtrade Moscato Rosé or sparkling Pinot Rosé, chilled

Step by step

  1. Chill six Champagne glasses, then add the following to each: 2-3 raspberries, 1 mint leaf and 1 tiny sliver of lemon zest.

  2. Carefully pop the cork of a 750ml bottle of chilled Fairtrade Moscato Rosé or sparkling Pinot Rosé. Pour slowly into each glass.

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