Fairburn Fizz

by Celebrity Chef Rachel Green for Fairburn's Eggs

Serves 2-4

Ingredients

  • 50ml gin
  • ½ a lime, squeezed
  • 50ml fresh raspberry puree, chilled
  • 100ml fresh pomegranate juice, chilled
  • 2tsp sugar
  • 2 Fairburn’s egg whites
  • Chilled Prosecco, to serve
  • Fresh raspberries and mint

Method

  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. 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. 
  2. 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!

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