Guest chef

Sam Harris

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

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Rosé, raspberry & mint fizz

  • Serves 6
  • Prep 5 mins
  • Total time 5 mins
4.0/5 rating (7 votes)
Rosé, raspberry & mint fizz
Rosé, raspberry & mint fizz

step by step

  • 1Chill six Champagne glasses, then add the following to each: 2-3 raspberries, 1 mint leaf and 1 tiny sliver of lemon zest.
  • 2Carefully pop the cork of a 750ml bottle of chilled Fairtrade Moscato Rosé or sparkling Pinot Rosé. Pour slowly into each glass.
  • Recipe photograph by Jonathan Gregson

You will need

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