Black currants and prosecco

(from koshka’s recipe box)

Source: recipe from River Cafe Cook Book

Serves 6 people

Categories: drink, fruit, prosecco


  • 250 gr fresh black currants, stems removed
  • 2/3 cup superfine sugar
  • 1 bottle Prosecco, fridge cold


  1. Wash the black currants, and put it in the 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.

  2. Push the pulp through a fine sieve.

  3. Make sure the puree is completely cold, then mix with Prosecco in a large cocktail shaker. Stir to combine, then pour into champagne glasses.

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