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Photography © Tim Winter
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Serves 100 in 100ml (4floz) glasses Ingredients 4 kilos (8lb) fresh raspberries (this yields 4 litres (7 pints) of fresh raspberry juice) 10 bottles of chilled Prosecco Raspberries, variegated mint leaves and viola flowers to garnish Method Place the fresh raspberries in a blender and blend until smooth. Sieve the purée through a strainer set over a large jug or bowl, pour into an airtight container, seal and place in the fridge until ready to use. To serve Place the juice and Prosecco into a large container, mix well and pour into jugs. Serve in glasses garnished with raspberries, mint and viola flowers.  |
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