Champagne Flutes – Set of Two, £33.50
Bobble Pitcher, £79.00
300g fresh raspberries
400g fresh strawberries – halved
250ml fresh lemon juice
50g golden caster sugar
A bottle of chilled Cava
Puree the raspberries in a food processor until smooth and then pass through a fine sieve.
Using a wooden spoon to push through the pulp, discard the seeds.
Whisk the sugar with 125ml cold water and the honey until it is dissolved and then pour into a jug with the raspberry pulp, Cava, lemon juice and add half the strawberries to serve.
Add a couple of the strawberry halves and a slice of lemon into each glass.