Categories

RASPBERRY, PROSECCO + MINT COCKTAILS

RASPBERRY, PROSECCO + MINT COCKTAILS

SERVES 2

kqd_bunalun_recipes (2 of 2).jpg

INGREDIENTS

1/4 cup (55g) caster sugar

125g Bunalun organic frozen raspberries

1/4 cup (60ml) vodka

Handful mint leaves, half torn

Small pinch dried chilli flakes

1/2 cup (125ml) Prosecco or sparkling wine

_

METHOD

Place sugar and 1/4 cup (60ml) water in a small saucepan over medium heat. Bring to a simmer and cook for 1-2 minutes until sugar dissolves. Remove from heat and cool, then cover and chill until needed.

Whiz half the berries in a food processor until smooth.
Strain, discarding any solids.

Half-fill a cocktail shaker with ice. Add vodka, torn mint leaves, chilli flakes, raspberry puree and 2 tbs sugar syrup.
Shake well, then stir in Prosecco.

Fill glasses with ice, strain over cocktail and serve
with remaining mint and berries.

RECIPE SUPPLIED BY KATIE QUINN.

-

products used

 
 
HONEY, FENNEL ROAST CARROTS + BABY BEETROOT WITH SPICY CHICK PEAS

HONEY, FENNEL ROAST CARROTS + BABY BEETROOT WITH SPICY CHICK PEAS

honey, chia + cheese popcorn

honey, chia + cheese popcorn