Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Dip 10 redcurrant stems in the egg white, dust with caster sugar to create a frosted effect and put aside to dry (don’t store them in the fridge as the effect will be lost), or leave them plain if you prefer.
Place the remaining 20 redcurrant stems in a bowl and muddle with a rolling pin to release the juice. Add the cranberry juice, lemon juice, fraise de bois and vodka. Stir well, then strain through a plastic sieve into a container. Store in the fridge.
When you’re ready, divide the mix evenly between 10 champagne flutes, top up very slowly with bubbly (this will keep both liquids separate in the glass) and decorate each glass with a redcurrant stem.