Seasonal Berry Bubbly

Serves 4

Served in a Ravenhead Cabernet Set of 4 Flute Glasses

 

INGREDIENTS

1 Punnet of fresh blackberries

1/2 Punnet of fresh raspberries

230ml of water

500g of sugar

4 sprigs of rosemary

1 bottle of prosecco

 

METHOD

Heat the berries, water and sugar in a saucepan until boiling. Reduce the heat and leave to simmer for around 15 minutes, until the berries have softened and a syrup has started to form.

Once the syrup has the right consistency (thick yet easy to pour), take the mixture off the heat and strain the syrup into a jug, keeping the berries in a separate bowl.

When the mixture is cool, add 3-4 tablespoons of the syrup to each champagne flute and top up with prosecco.

Garnish with a sprig of rosemary and either fresh or cooked berries.

Serve in a Ravenhead Cabernet Set of 4 Flute Glasses (0041.402)