Clementine Prosecco cocktail
- juice of 6 clementines
- juice of ½ lemon
- 100g caster sugar
- 6 tbsp Campari or Aperol, to taste
- 1 x 75 cl bottle Prosecco, to serve
Make the clementine syrup a day ahead, chill.
In a pan, mix together the juice of 6 clementines and ½ lemon with 100g caster sugar. Slowly bring to a simmer, stirring all the time until the sugar’s dissolved. Increase the heat and bubble the mixture for 5 minutes until syrupy. Leave to cool, then chill.
To serve, pour a little chilled clementine syrup into champagne flutes, followed by a dash of Campari or Aperol. Top up with a bottle of chilled Prosecco and stir.
Tie pretty ribbon bows to the stems of your Champagne flutes for a little added glamour.