RECIPE: Virginia’s pomegranate and raspberry cocktail
100g Frozen raspberries, thawed
1 tablespoon caster sugar
30ml (1/8 cup) pomegranate juice
1 x 750ml bottle good quality chilled sparkling wine
Splash of Vodka per glass
50g fresh raspberries
Lightly crush defrosted raspberries and sugar with a fork in a bowl then divide among serving glasses. Divide the pomegranate juice evenly among the glasses add a splash of vodka then top with sparkling wine. Serve with fresh raspberries.