Ingredients:
- 1 x 750ml bottle of Bosco Del Conte Prosecco, chilled
- 1 x 4cm piece of fresh ginger, peeled and thinly sliced
- 12 Clementines
Method:
- The night before serving, squeeze the clementines and place the juice in a large jug. Add the ginger and stir to combine. Place in the fridge overnight to let the flavours infuse.
- The following morning, strain the ginger-infused juice through a sieve and discard the ginger.
- Half-fill four Champagne flutes with the Bosco Del Conte Prosecco, then top up with the fresh ginger-infused clementine juice. Serve immediately.
