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2
Easy
10 min
By Jo Pratt
Published 2009
What more can I say? Summer in a glass!
Place about 75g of the raspberries in a bowl with the caster sugar and crush with the back of a large spoon to release all of their lovely pink juices.
In a separate bowl, whip the cream until it is holding fairly firm peaks. Mix together the elderflower cordial and wine, then slowly whisk into the cream until you have a lovely thick yet light cream that will keep its shape. Fold in the