Spumante con borragine

Spumante secco with borage

For 6–8

150 g (5 oz) caster sugar

250 ml (8 fl oz) water

10–15 fresh borage leaves, washed

juice of 2 lemons

1 bottle Spumante Secco or Prosecco, fridge cold

at least 12–16 borage flowers

Using a small thick-bottomed saucepan, dissolve the sugar in the water, heating gently to make a syrup. When the syrup is hot, add the borage leaves. Stir and allow the borage to just wilt in the syrup. Remove from the heat, and cool. Strain the syrup, then add the lemon juice.

Put the syrup in a jug or cocktail shaker, add the wine (two-thirds wine to one-third syrup) and stir. Pour into champagne glasses, adding a few borage flowers to each glass.