• 6 clementines
  • 0.5 lemon
  • 100 g caster sugar
  • Campari or Aperol, to taste
  • Prosecco, to serve


  1. 1

    In a pan, mix together the juice of the clementines and ½ lemon with the caster sugar. Slowly bring to a simmer, stirring all the time until the sugar has dissolved. Increase the heat and bubble the mixture 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 or Aperol. Top up with chilled Prosecco and stir.


    Kitchen secret: tie pretty ribbon bows to the stems of your Champagne flutes for a little added glamour.

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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