Rosé, raspberry and mint fizz
Serves: 6
Prep time: 5 minsTotal time: 
Recipe photograph by Jonathan Gregson
Rosé, raspberry and mint fizz
Recipe by Sam Harris
Serves: 6
Prep time: 5 minsTotal time: 
See more recipes
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
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.
-
Carefully pop the cork of a 750ml bottle of chilled Fairtrade Moscato Rosé or sparkling Pinot Rosé. Pour slowly into each glass.
