Blackcurrant spritz with a South Tyrolean twist

When South Tyrolean blackcurrants are mixed with sparkling wine and fresh herbs, the result is a summer drink that’s full of character and freshness. The blackcurrant spritz brings an Alpine lightness to the glass, whether for a sundowner on the terrace or an aperitif before a meal on a summer’s day.

With its fruity, tart and wonderfully refreshing appeal, this recipe makes a stylish change from the classic line-up. What is particularly charming is that Vitalpina blackcurrant syrup is made from fruit that has been hand-picked on the sunny slopes of South Tyrol’s Martell Valley - one of nature’s real superfoods, with a fruity flavour and a pleasant natural acidity.

Ingredients for 1 glass:

1 lemon
2 cl blackcurrant syrup
2 fresh mint or rosemary leaves
4 ice cubes
160 ml sparkling wine or prosecco
1 dash of sparkling mineral water

Preparation:
Halve the lemon, cut one half into slices and squeeze the juice out the other half. Pour a dash of lemon juice into the glass, then add 2-3 lemon slices. Add the blackcurrant syrup, herbs and ice cubes. Top up with sparkling wine and add a dash of mineral water. Stir gently and enjoy.