Ingredients
- Juice from 400g clementines
- 80ml pomegranate juice
- 2 tsp Campari
- ½ bottle chilled Prosecco
- Pomegranate seeds, to decorate (optional)
Method
- Add the fruit juices into a jug, mix and chill.
- Place the champagne flutes into the freezer to frost. Pour 1 teaspoon Campari into each glass.
- Top up to halfway with the fruit juice and pour in the Prosecco to reach the top of the glass. Decorate with pomegranate seeds.