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    Sparkling Fruity Cocktail

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    Sparkling Fruity Cocktail

    This cocktail is made from an array of unusual fruit. The fruit juice part of the cocktail can be made the night before. In the morning, just top up with sparkling wine or champagne, or add lemonade or ginger ale for a non-alcoholic drink.

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6


    • 1 pomegranate
    • ½ x 230g pack frozen Shearway Organic Raspberries
    • 2 seedless clementines or clemenvillas
    • 100ml cranberry juice
    • Champagne, sparkling white wine, lemonade or ginger ale, to finish


    1. Quarter the pomegranate over a bowl to catch any juice. Extract all of the pink seeds, and discard every last shred of the bitter white membrane. Then tip the pomegranate seeds into a liquidiser.
    2. Add the frozen raspberries to the liquidiser. Peel the clementines or clemenvillas and remove as much of the pith as you can. Add the segments to the liquidiser.
    3. Pour in the cranberry juice, then liquidise to a smooth purée. Sieve to remove any pulp and chill for up to 8 hours.
    4. Half-fill either tall tumblers or champagne flutes with the fruit purée, then top up the glasses with champagne or sparkling wine, lemonade or ginger ale. Stir carefully, then serve.

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