A sparkling wine cocktail to start a lovely evening
Prep:15 mins Plus cooling
Nutrition per serving
85g golden caster sugar
4 tbsp fresh lemon juice
1 bottle of chilled, sparkling wine (Cava is a good choice)
20g/1oz pack fresh mint
Put the sugar and lemon juice in a small pan and heat gently to dissolve the sugar. Simmer for 2 minutes to make a syrup. Remove from the heat and leave to cool. This can be made in advance and kept in the fridge for up to a week.
To serve, pour the lemon syrup into 6 champagne flutes or tall glasses, top up each glass with the chilled sparkling wine, then stir quickly to mix before serving with mint sprigs tucked in the top.
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