½ a lime, squeezed
50ml fresh raspberry puree, chilled
100ml fresh pomegranate juice, chilled
2 tsp sugar
2 Fairburn’s egg whites
Chilled Prosecco, to serve
Fresh raspberries and mint
1. Put the gin, raspberry puree, pomegranate juice, lime, sugar and egg whites into a cocktail shaker. Place the lid firmly on and shake gently to create a foamy mixture.
2. The lime juice and sugar will help create the foam and stabilise it. Use very fresh eggs for the whites; this helps produce a better foam. Half fill some champagne flutes with Prosecco and very carefully top with the mixture from the cocktail shaker, spooning any extra foam on top.
3. Decorate with a fresh raspberry and a sprig of mint, delicious!
Recipe courtesy of Rachel Green for Fairburn Eggs