Raspberry and rose water fizz
by Sarah Alcock
- 75g frozen raspberries
- 1 tsp rose water
- 2 tsp icing sugar
- 250ml Prosecco or cava (or tonic water), chilled
- 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.
- 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!
- 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