Ingredients
Method
- Combine the raspberries, sugar and 180ml water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.
- To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 80ml grapefruit juice and about 80ml sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.
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