Cranberry spritz with bay leaf

Method

Puree the elderflower syrup with cranberries, some beetroot powder and vanilla in a blender. Put 1-2 tablespoons of syrup in a glass and cover with ice cubes. Then pour in Prosecco. Garnish with cranberries, grapefruit and a little laurel.

For the non-alcoholic version: Instead of Prosecco use mineral water with a dash of lemon juice.

Ingredients

Makes 6 glasses

• 200 ml elderflower syrup
• 50 g Rapunzel Cranberries, dried
• some beetroot powder (optional for the color)
• 1 pinch of Rapunzel Bourbon Vanilla powder
• 1 bottle of Rapunzel Prosecco Vino Frizzante DOC

For the decoration:

• ice cubes
• Fresh cranberries
• Grapefruit
• Laurel