Celebrity chef Rachel Allen serves this refreshing fizz cocktail at Christmas as an alternative to champagne.
Ingredients
- 100g caster sugar
- 2 tbsp Campari
- 250ml grapefruit juice
- 400ml sparkling white wine, chilled
Method
- 1. Make a sugar syrup by gently heating the caster sugar with 200ml water in a small pan until the sugar dissolves. Increase the heat and boil for 1-2 minutes. Remove and allow to cool completely.
- 2. Pour 150ml sugar syrup, the Campari and grapefruit juice into a jug and stir. Add the sparkling wine and pour into chilled Champagne flutes or wine glasses.
Nutritional info
Per serving: 205kcals, trace fat (trace saturated), 0.4g protein, 41.9g carbs, 39.9g sugar, trace salt