rose & blackcurrant champagne

  • 3 teaspoons blackcurrant cordial
  • ¼ teaspoon rose water 
  • 24 sugar cubes 
  • 1 bottle (750ml) chilled Champagne 
  • 1½ tablespoons blackcurrant cordial 
  • dried rose petals, to serve
  1. Mix to combine the cordial and rose water. Dip the sugar cubes into the cordial and place on a tray lined with non-stick baking paper. Set aside for 20 minutes. Place two sugar cubes and 1 teaspoon of the extra cordial in the base of 6 Champagne flutes. Top with Champagne and rose petals. Makes 800ml. Serves 6 (7.1 standard drinks).
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