The raspberry sparkler

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.


  • 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

Cooking Instructions

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

Jeanne Calitz Recipe by: Jeanne Calitz
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Jeanne Calitz is the commercial projects editor at TASTE. She is also a food, travel and arts writer, as well as a seasonal cook.

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