Gingerbread Bellini

• lemon juice
• ginger cordial1 tbsp tbsp

  (we used Belvoir)

• hazelnut liqueur↗50ml ml

  (we used Frangelico)

• prosecco↗350ml ml
• roll-out icing25g g

  or marzipan

• mini gingerbread4

  men

Step-by-step instructions

1. 1

   Put 4 Champagne flutes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne flutes out of the fridge, pour in the mixture, then top up each glass with Prosecco.

2. 2

   Roll the icing into 4 small balls, then gently press them onto the rims to help you secure the mini gingerbread men. Serve immediately.