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Clementine cocktail

Name: Clementine cocktail
Yield: Serves 8
Cuisine: British recipes
Ingredients: Juice of 15 clementines, sieved (you’ll need 375ml juice); 70g caster sugar; 1½ bottles champagne or prosecco; 80ml Campari

Easy
December 2011

Easy
December 2011

Test kitchen approved

Serves 8
Takes 10 minutes to make, 10 minutes to cook, plus chilling

Enjoy this festive clementine cocktail recipe with canapés on Christmas Day, Boxing Day, New Year’s day…

Dairy-free recipes

Nutrition: per serving

Calories: 184kcals
Fat: none
Protein: 0.7g
Carbohydrates: 17.3g (17.7g sugars)
Fibre: 0.1g
Salt: Trace

Nutrition: per serving

Calories: 184kcals
Fat: none
Protein: 0.7g
Carbohydrates: 17.3g (17.7g sugars)
Fibre: 0.1g
Salt: Trace

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Ingredients

Juice of 15 clementines, sieved (you’ll need 375ml juice)
70g caster sugar
1½ bottles champagne or prosecco
80ml Campari

Method

To make the clementine syrup, pour the juice into a pan with the sugar, heat gently until the sugar has dissolved, then bubble for a good 10 minutes until it has reduced by a third and has started to go syrupy. Remove from the heat, strain through a fine sieve and set aside to cool completely.
Divide the clementine syrup evenly among 8 champagne glasses (just over 1 tbsp in each) and top with champagne or prosecco, finishing each with a dash of Campari (about 2 tsp or to taste).