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The raspberry sparkler

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The raspberry sparkler

3 minutes

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The raspberry sparkler

By Jeanne Calitz

Serves 1

Difficulty Easy

Cooking Time 3 minutes

Ingredients

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

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