Elderflower & Raspberry Mocktail
1 tbsp icing sugar
1L Rocks Sparkling Elderflower (4 x 250ml bottles), well chilled
Orange Zest to decorate
- Mash together the raspberries and icing sugar, cover and refrigerate for 20 minutes to macerate.
- Sieve the raspberries to remove the seeds, pressing the flesh through the sieve with the back of a spoon.
- Divide the raspberry puree between 6 glasses and top up with Rocks Sparkling Elderflower. Peel thin strips of orange zest with a vegetable peeler and drop one into each glass to serve.