Clementine Prosecco Cocktail

Makes 6 | prep 5 mins | total time 10 mins, plus chilling

This is a festive variation on a classic sparkling cocktail. I think it’s worth the faff of the clementine juice – just for that amazing flavour!


juice of 6 clementines

juice of ½ lemon

100g caster sugar

6 tbsp Campari or Aperol, to taste

1 x 75 cl bottle Prosecco, to serve


Make the clementine syrup a day ahead, chill.

In a pan, mix together the juice of 6 clementines and ½ lemon with 100g caster sugar. Slowly bring to a simmer, stirring all the time until the sugar’s dissolved. Increase the heat and bubble the mixture for 5 minutes until syrupy. Leave to cool, then chill.

To serve, pour a little chilled clementine syrup into champagne flutes, followed by a dash of Campari or Aperol. Top up with a bottle of chilled Prosecco and stir.


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