Festive Fizz

Served in a Nova Champagne Flute 0041.329

 

INGREDIENTS (enough to make 4 drinks)

1 cup of fresh blackberries

1 cup of sugar

1 cup of water

1 bottle of champagne

For decoration:

Granulated sugar

Food colouring (optional)

4 sprigs fresh rosemary

 

METHOD

Place the granulated sugar in a small bowl and add a drop of food colouring (if using). Mix well until the desired colour is achieved. Tip the coloured sugar onto a plate and moisten the edges of each champagne flute. Dip the rim of each champagne flute into the sugar.

Place the blackberries, sugar and water in a saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes until the blackberries are soft and a syrup has formed. Remove the saucepan from the heat and drain the blackberries through a sieve over a bowl. Place the blackberries in a separate bowl and leave both to cool.

Once the blackberries and syrup are cool, spoon 4 tablespoons of syrup into the bottom of each champagne flute and top with champagne. Garnish with the cooked blackberries (or use fresh if you prefer) and a sprig of rosemary.