No grown up tea party would be complete without a little bit of fizz.
Made with super thrifty tinned gooseberries, fragrant elderflower cordial and Cava, these elderflower and gooseberry bellinis are fun and fruity and take no time at all to make.
I prefer to use Cava in this tipple as it balances out the sweetness from the elderflower and gooseberries, but if you wanted a sweeter hit you could use Prosecco, Cavas sweeter cousin.
This is one of five recipes I developed for Morrisons, and if you fancy a butchers at the magazine spread, just click here.
For six glasses
- 1 can gooseberries in syrup or juice
- 1 bottle Cava
- 6 tbsp elderflower cordial
- Drain the gooseberries and blend the berries with a stick blender, juicer or processor. Push the mixture through a sieve to create a smooth purée.
- Add 1 tbsp of elderflower cordial and 1 tsp of the gooseberry purée to the bottom of six serving glasses. Top with the Cava until the glasses are half full, then give them a little stir with a spoon and finish topping with Cava.