The raspberry sparkler
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The raspberry sparkler is the ultimate berry-licious cocktail to put the shine into your festive season, says Jeanne Calitz.
Ingredients
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For the raspberry syrup:
- 100 g sugar
- ½ cup boiling water
- a handful fresh raspberries
- edible gold glitter, to serve
- rosé or brut Cap Classique, to serve
Method
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1. To make the raspberry syrup dissolve the sugar in ½ cupboiling water. Add a handful of fresh raspberries, allow to steep, then strain.
2. Drop a knifepoint of Woolies’ edible gold glitter into a glass. Top with rosé or brut Cap Classique, then add a splash of raspberry syrup. Stir, and marvel at the pretty lights.
Cook's note: You can replace the syrup with Woolworths’ elderflower cordial, it’s just as delicious. But the raspberry syrup keeps for up to 5 days in the fridge and adds a lovely tang to cocktails and festive drinks. Pink lemonade, anyone?
Find more cocktail recipes here.
Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa
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