RECIPE: Virginia’s pomegranate and raspberry cocktail

Ingredients:

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

Method:

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.


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