Campari Bucks Fizz

Ingredients

• Juice from 400g clementines
• 80ml pomegranate juice
• 2 tsp Campari
• ½ bottle chilled Prosecco
• Pomegranate seeds, to decorate (optional)

Method

1. Add the fruit juices into a jug, mix and chill.
2. Place the champagne flutes into the freezer to frost. Pour 1 teaspoon Campari into each glass.
3. Top up to halfway with the fruit juice and pour in the Prosecco to reach the top of the glass. Decorate with pomegranate seeds.