Not only innately festive, but prosecco also embodies the taste of summer. It’s the perfect party starter. Our lively take on a summer spritz is vibrant and refreshing, made with fruity spiced shrub, elderflower, and prosecco. What are you waiting for? Pimp your prosecco now. Cheers!
10
Serves
10m
Prep
4d
Rest
10m
Cook
Ingredients
Pomegranate strawberry shrub
- 500ml apple cider vinegar
- 220g caster sugar
- 170g palm sugar or jaggery, shaved or grated
- 360g chopped strawberries
- 180g chopped rhubarb
- ½ cup pomegranate seeds
- 1 tablespoon cardamom pods, lightly crushed
- 1 tablespoon fennel seeds
For the pimped prosecco
- Ice
- 30ml pomegranate strawberry shrub
- 20ml vodka
- 10ml elderflower liqueur
- Bottega Gold Prosecco DOC Spumante Brut (170279)
Method
1. To make the shrub
In a medium saucepan, heat the vinegar and sugars over medium-high heat, stirring until the sugar has dissolved.
Add the strawberries, rhubarb, pomegranate, cardamom and fennel, stirring and simmer gently for 7 minutes. Remove from the heat and leave to cool. Use a double layer of muslin or a fine mesh sieve to strain the liquid and discard spices. Pour into a sterilised glass jar and refrigerate for 3-4 days before using for the flavours to develop. The shrub can be stored in the fridge for up to a month.
2. To make the cocktail
Fill a large wine glass with plenty of ice, add the shrub, vodka and elderflower liqueur, stir and top with Bottega Gold Prosecco DOC Spumante Brut (170279). Garnish and serve.
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