Ingredients:

  • 2 Kiwis, peeled and roughly chopped (approx. 160g)
  • 1 cup (240 ml) White Grape Juice, chilled
  • 1/4 cup (60 ml) Elderflower Liqueur (such as St-Germain)
  • 1 bottle (750 ml) Prosecco or other dry sparkling wine, chilled
  • Optional: Kiwi slices or shamrock-shaped sugar cookies for garnish

Instructions:

  1. In a blender or food processor, combine the peeled and chopped kiwis and white grape juice. Blend until completely smooth.
  2. Pour the kiwi mixture through a fine-mesh sieve or cheesecloth-lined strainer into a bowl. Press down on the solids to extract as much juice as possible. Discard the solids.
  3. Evenly distribute the kiwi juice mixture into the bottom of each champagne flute (about 1/4 cup or 60ml per glass).
  4. Pour 1 tablespoon (approx. 15ml) of elderflower liqueur into each flute.
  5. Gently top each flute with chilled Prosecco, leaving a little space at the top.
  6. Garnish with a slice of kiwi or a shamrock-shaped sugar cookie clipped to the rim of the glass. Serve immediately.