Recipe Phillippa Cheifitz

House and Leisure Food - - HL FOOD -

For each cock­tail, spoon some crushed straw­ber­ries into a cham­pagne flute. Add a squeeze of le­mon. Sweeten with a few drops of bar syrup and fill with prosecco. (To make bar syrup, sim­mer equal quan­ti­ties of sugar and wa­ter, while stir­ring, just un­til the sugar dis­solves. Cool and chill. Keeps in­def­i­nitely in the fridge.)

Serves 8

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