- 12.5ml home- made saffron syrup
- 6ml rosewater
- 110ml (topped) with Prosecco
- Long orange spiral garnish
- Add the rose syrup and the home-made saffron syrup into a champagne flute.
- Top this up with prosecco and stir gently.
- Add a garnish of orange peel to complete
To make the home-made saffron syrup:
- Fill half a jug with granulated sugar, top up with boiling water and add a pinch of pure saffron.
- Stir until the sugar has dissolved.
- Wait until it has cooled down before using.