Sparkling mint & lemon juleps

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1. Put the sugar and lemon juice in a small pan and heat gently to dissolve the sugar. Simmer for 2 minutes to make a syrup. Remove from the heat and leave to cool. This can be made in advance and kept in the fridge for up to a week.
2. To serve, pour the lemon syrup into 6 champagne flutes or tall glasses, top up each glass with the chilled sparkling wine, then stir quickly to mix before serving with mint sprigs tucked in the top.

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• lisabet

  15 May 2008

  lisabet rated and commented on this recipe

  

  This was a very refreshing start to a very nice evening. The syrup also worked as a mix for other coctails like margaritas.

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Ingredients

• 85g golden caster sugar
• 4 tbsp fresh lemon juice
• 1 bottle of chilled, sparkling wine (Cava is a good choice)
• 20g pack fresh mint

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 15 mins

Ingredients

• 85g golden caster sugar
• 4 tbsp fresh lemon juice
• 1 bottle of chilled, sparkling wine (Cava is a good choice)
• 20g pack fresh mint

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