nto creamed mixture alternately with sparkling wine.
In another large
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
nd 2 tablespoons of the sparkling wine. Cover and blend until
Add 1/2 cup sugar to the lime juice and stir until the sugar is dissolved. Add sparkling water. Stir and taste for sweetness. Add more sugar if desired. Pour over ice and serve. The sparkling water must be added at the last minute. Complements mexican dishes.
Process berries and water in blender. Add concentrate and 1 cup of the sparkling water. Blend. Pour into pitcher with remaining sparkling water. Serve over ice. Add garnish.
mmediately combine the puree and sparkling water in a pitcher and
Divide raspberries evenly among champagne flutes.
Place a cube of sugar in each glass. Add a few drops of bitters and top up with sparkling wine.
Put the cherries in a pitcher or jar with the sugar and Southern Comfort. Cover and store in a cool place for 2 weeks, stirring occasionally until the sugar has dissolved and the juices are clear.
Transfer the cherries and syrup to tall serving glasses and top with Champagne or sparkling wine. Decorate with mint sprigs to serve.
Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
Mix peach and cranberry juice then divide between 6 glasses. Top each glass with sparkling water (or lemon lime soda if using) and garnish with 3 cranberries and 1 sprig rosemary.
Mix the cherry juice, elderflower cordial, and lemon juice in a glass. Top off with sparkling water and garnish with lemon and kiwi slices.
Combine water and sugar in medium saucepan. Stir over low heat until sugar has dissolved. Simmer, without stirring, for 10 minutes. Remove from heat. Cool to room temperature.
Place mango and syrup in a food processor or blender. Process until pureed. Stir in sparkling wine.
Pour into a large bowl or cake pan, Freeze for 3 hours, Stirring mixture occasionally with a fork.
Spoon mixture into a food processor or blender. Add egg-whites and process until smooth. Stir in passionfruit pulp. Return to pan and freeze overnight.
Peel and remove the pith from the grapefruits. Use a sharp knife to cut out the segments. Place in a punch bowl. Squeeze out any remaining grapefruit juice. Mix the sugar, mango juice, orange juice and lemon juice until the sugar is dissolved.
Add this mixture to the punch bowl along with the mint. Refrigerate until ready to serve. To serve, fill a champagne glass half full with the punch and top with the sparkling wine.
Place cherries and the berries in a blender or food processor and process until smooth. Divide between four chilled glasses, add a couple of ice cubes to each glass and top up with sparkling mineral water. Decorate with mint sprigs and whole cherries, if desired.
Combine fruit. Toss with sugar and cinnamon stick. Cover with plastic wrap and let macerate for 30 mins, until sugar dissolves.
Remove cinnamon stick then puree. Add raspberry brandy. Distribute 1-2 tbsp berry mixture between champagne flutes and top with sparkling wine. Garnish with mint and serve.
Place the white currants, raspberries, lime, mint and ice cubes in a jug. Top up with the prosecco and sparkling water.
Pour the liqueur into a cocktail glass and top up with sparkling wine, leaving a little room for the sorbet.
Place a scoop of sorbet into the glass and serve immediately.
lass.
Top with chilled sparkling white wine, and serve immediately
p with chilled Champagne or sparkling white wine such as cava
Mix pineapple juice and lemonade.
Add ginger ale and sparkling grape juice just before serving.
Makes 125 (4 ounce) servings.