Rosé, raspberry and mint fizz
Serves: 6
![Rosé, raspberry and mint fizz](/uploads/media/720x770/04/3614-RoseRaspberryFizz_108726__1120x1460.jpg?v=1-0)
Recipe photograph by Jonathan Gregson
Rosé, raspberry and mint fizz
Recipe by Sam Harris
Serves: 6
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![Sam Harris](/uploads/media/100x100/03/23-Sam_Harris_240x240.jpg?v=1-0)
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.
![Sam Harris](/uploads/media/100x100/03/23-Sam_Harris_240x240.jpg?v=1-0)
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.
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
-
Chill six Champagne glasses, then add the following to each: 2-3 raspberries, 1 mint leaf and 1 tiny sliver of lemon zest.
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Carefully pop the cork of a 750ml bottle of chilled Fairtrade Moscato Rosé or sparkling Pinot Rosé. Pour slowly into each glass.