Let’s celebrate

Get your guests into party mode with a festive glass of bubbly

Let's celebrate

Pomegranate and berry fizz

Serves 6

½ cup mixed berries
2 tbsp sugar
1 cup pomegranate rubies
2 slivers ginger
cup Cointreau
1 bottle brut (ice-cold)
cup fresh blueberries
Rosemary or lavender sprigs, to garnish

1. Heat the berries and sugar together on a low heat for five minutes, then set aside to cool.
2. Bash roughly half of the pomegranate rubies and all the ginger in a mortar and pestle, then drain the juice into a jug. Now add the Cointreau.
3. Add a tablespoon of the berry compote to the bottom of each glass, then the pomegranate and Cointreau mixture.
4. Top up with brut, and garnish with blueberries, remaining pomegranate rubies and a sprig of rosemary or lavender.

Recipe & styling: Anna Carolina Alberts; Stylist’s assistant: Zani Malan
Photography: Gareth van Nelson/Hsmimages.co.za

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