300g Sweet Eve strawberries
6 sugar cubes (optional)
3 shots of elderflower cordial
3 shots of Campari
1 bottle of Prosecco
Preparation: 10 minutes
The flavours of summer – strawberry and elderflower – add sweetness and colour to fizzy, dry Prosecco and the slight bitterness of Campari. Serve in chilled champagne flutes, with fresh strawberries to decorate.
Take 6 large champagne flutes and chill in the fridge. Hull all the strawberries, then chop and blend half of them. Strain the strawberry purée into a jug through a sieve get rid of the seeds.
When you are ready to serve the cocktail place a cube of sugar at the bottom of each glass (if you prefer your cocktails less sweet then you can leave the sugar out). Pour half a shot of elderflower into each glass, followed by half a shot of Campari and half a shot of the strained strawberry purée.
Top each flute with Prosecco. Mix with a cocktail stirrer and serve with the remaining Sweet Eve strawberries.