Clementine Prosecco cocktail
Prep time: 5 minsTotal time: 
Clementine Prosecco cocktail
Prep time: 5 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- juice of 6 clementines
- juice of ½ lemon
- 100g caster sugar
- 6 tbsp Campari or Aperol, to taste
- 1 x 75 cl bottle Prosecco, to serve
Step by step
Make the clementine syrup a day ahead, chill.
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In a pan, mix together the juice of 6 clementines and ½ lemon with 100g caster sugar. Slowly bring to a simmer, stirring all the time until the sugar’s dissolved. Increase the heat and bubble the mixture for 5 minutes until syrupy. Leave to cool, then chill.
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To serve, pour a little chilled clementine syrup into champagne flutes, followed by a dash of Campari or Aperol. Top up with a bottle of chilled Prosecco and stir.
