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Gooseberry & elderflower sparkler

Angela Clutton

A refreshing summer cocktail of fruit and fizz

Recipe Meta


10 mins + chilling








  • 150g gooseberries, to make 100ml gooseberry puree
  • 50ml elderflower cordial
  • 375ml dry sparkling wine, chilled


Put the gooseberries into a small saucepan over a medium heat, with the lid on. Cook for 5-10 mins until collapsing. Blitz to a puree and chill until needed. The gooseberry puree will keep for up to 4 days in the fridge.

Put four champagne glasses into the fridge at least half an hour before making the drinks.

Put lots of ice into a cocktail tin (or large glass / jug). Pour over the gooseberry puree and elderflower cordial, stir vigorously for 30 seconds and then strain evenly between the champagne glasses. Top the glasses up with the sparkling wine, give each a gently stir, and serve straight away.

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