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Clementine, Campari and pomegranate bucks fizz cocktail recipe

By Debbie Major

Serving instructions

1. Serves 6
2. Takes 10 minutes to make, plus chilling
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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A sophisticated, fruity tipple that's perfect for the festive season.

Ingredients

1. Juice from 1kg clementines
2. 175ml pomegranate juice
3. 6 tsp Campari
4. 1/2 bottle champagne or sparkling white wine, chilled
5. Pomegranate seeds, to decorate (optional)

Method

1. 1. Mix the fruit juices in a jug and chill until needed.
2. 2. To serve, frost the glasses (see tip) and pour 1 teaspoon Campari into each glass. Half-fill the glasses with the juice and top up with the ice-cold champagne. Decorate with pomegranate seeds, if you like.

Nutritional info

Per serving: 103kcals, 0.1g fat (0g saturated), 0.7g protein, 12.1g carbs, 11.5g sugar, trace salt

Chef's tip

Briefly wet the rims of 6 champagne flutes with water, then dip them in caster sugar to frost.

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