Fruit in sparkling wine

A recipe from Recipes from an Italian Summer

Preparation: 2 1/2 hours including chilling

Serves: 16 people


18 sugar cubes

Angostura bitters, for sprinkling

1kg (2¼lb) mixed fresh fruit, cut into small pieces

500ml (18fl oz) brandy

300ml (½ pint) Grand Marnier

4 bottles sparkling dry or sweet white wine, chilled


Put the sugar cubes into the base of a large bowl and sprinkle with a few drops of Angostura bitters.

Arrange the fruit on top, drizzle with the brandy and Grand Marnier, cover and chill in the refrigerator for at least 2 hours.

Just before serving, pour the sparkling wine over the fruit salad and stir gently.