Strawberry mint mimosa
Serves 6 | total time
- 8 ripe strawberries, lightly crushed, plus extra to serve
- 100ml crème de cassis
- 1⁄2 x 28g pack mint, leaves only
- a handful of ice
- 400ml Taste the Difference Conegliano Prosecco, to top up
- Put the strawberries, crème de cassis and half the mint in a jug and mix well to extract the strawberry juice. Half fill with ice and add some extra halved strawberries and the rest of the mint. Pour into glasses and top with the Prosecco to serve.