Recipe by Claire Ferrandi
Bubbly with pomegranate, raspberry and candyfloss
- handful fresh raspberries
- handful pomegranate rubies
- 750ml (3 cups) sparkling wine/ Champagne
- 6 small pieces pink candyfloss
Add a few fresh raspberries and pomegranate rubies to 6 Champagne flutes. Just before serving, top each glass with sparkling wine or Champagne and top with a piece of candyfloss.