Champagne and berry fizz
Try this twist on a sgroppino, with champagne or cava and a scoop of berry sorbet to create a 5-minute dessert
First, peel the zest from the grapefruit, then slice the fruit in half and juice. Pour 25ml of the juice into a champagne or fluted wine glass along with the crème de figue, gin and bitters. Mix well.
Top up with sparkling wine, then twist a strip of the grapefruit zest over the top to release its oils. Garnish with a slice of fresh fig and the twist of grapefruit zest.