• 6 clementines, juiced
  • ½ lemon, juiced
  • 100g caster sugar
  • 1 tsp Campari aperitif, to taste
  • 1 bottle prosecco, to top up the glasses


  1. 1

    In a pan, mix together the clementine and lemon juice with the caster sugar. Slowly bring to a simmer, stirring all the time until the sugar has dissolved. Increase the heat and simmer for 5 minutes until syrupy. Leave to cool, then chill.

  2. 2

    To serve, pour a little of the chilled clementine syrup into champagne flutes, followed by a dash of Campari. Top up with chilled prosecco and stir.

Nutritional Details

Each serving provides
  • Energy 469kj 112kcal 6%
  • Fat 0.1g <1%
  • Saturates 0.1g <1%
  • Sugars 22.8g 25%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

22.8g carbohydrate 1.1g fibre 0.7g protein

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