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Raspberry and rose water fizz

by Sarah Alcock

Serves: 2


  • 75g frozen raspberries
  • 1 tsp rose water
  • 2 tsp icing sugar
  • 250ml Prosecco or cava (or tonic water), chilled


  1. Toss the raspberries with 1 teaspoon of icing sugar, then mash with a fork. Rub the fruit through a fine sieve to create a smooth purée.
  2. Spoon 1 teaspoon of the raspberry puree, 1/2 teaspoon of rose water and 1/2 teaspoon of icing sugar per glass into two Champagne flutes, then top up with Prosecco or cava. Serve immediately – rose petal garnish optional!
  3. NB This makes more purée than you need. Use the rest to accompany the rest of the bottle, or drizzle over ice cream or shop-bought chocolate brownies for an instant dressed-up dessert.


For extra va va voom add a splash of Chambord liqueur to each glass

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