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3 tbsp caster sugar
150g blackberries, washed, plus extra for decoration
3 tbsp crème de cassis (optional)
75cl bottle Prosecco or 1 litre soda water
1. Place the sugar and blackberries in a saucepan and cook over a gentle heat for about 10 minutes, until the blackberries are very soft and have collapsed, giving a jam-like sauce. Remove from the heat and stir in the crème de cassis (if using), then set aside until cooled.
2. Tip the cooled blackberries into a sieve set over a bowl and squash them through using a wooden spoon. You will have a thick, syrupy sauce. Cover and place in the fridge to chill.
3. When ready to serve, place a few blackberries in the bottom of each glass, then add 2 tbsp of the blackberry juice. Top up with either chilled Prosecco or soda water.
Typical values per serving:
Per serving (using Prosecco)