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Impress your guests at your next dinner party with this light and fizzy and a bit sweet, year-round cocktail. It's as easy to mix as it is to sip.
To prepare the raspberry and elderflower syrup, place the raspberries and elderflower cordial in a small bowl. Using a fork, mash the raspberries to make a thick, pulpy sauce. Strain through a fine mesh sieve. Cover and refrigerate until required.
To serve, pour 1 tablespoon of the syrup into a champagne glass. Top with champagne. Garnish with a couple of fresh raspberries. Drink immediately.
750 ml chilled bottle dry champagne, sparkling wine or proscecco
Raspberry & elderflower syrup
125 g punnet Driscoll's raspberries
⅓ cup (80 ml) elderflower cordial