Prosecco & elderflower cocktail
This floral prosecco and vodka cocktail, with edible flower ice cubes and elegant elderflower flavours is sure to be your new favourite summer tipple
Bergamot mojito
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 hrs freezing
- Easy
- Serves 6
Skip to ingredients
- 300g golden caster sugar
- 12 mint leaves
- 6 limesjuiced
- 1 bergamotzested and juiced (available from ocado.com)
- 150ml golden rum
Nutrition: per serving
- kcal264
- fat0g
- saturates0g
- carbs51g
- sugars51g
- fibre0g
- protein0g
- salt0g
Method
step 1
Mix the sugar with 1 ltr water in a medium saucepan. Bring to the boil, then cool to room temperature.
step 2
Blend the mint, lime juice and bergamot zest and juice in a food processor, then add the cooled syrup and blend until combined. Pour into a plastic container and freeze, stirring with a fork every 30 mins until frozen.
step 3
To serve, scoop the granita into chilled glasses and pour the rum over.
