Blackcurrants and prosecco
For 6–8
250 g (9 oz) fresh blackcurrants, stalks removed
150 g (5 oz) caster sugar
1 bottle Prosecco, fridge cold
Wash the blackcurrants, and put in a saucepan with the sugar. Gently heat to allow the fruit to burst and release their juices. Do not boil. Remove from the heat and cool quickly. Push the pulp through a nylon fruit sieve.
Make sure the purée is completely cold, then mix with the Prosecco in a large jug or cocktail shaker. Stir to combine, then pour into champagne glasses. Use the lid to contain the fizz and prevent overflow as you pour.