Ariège Guinnes

Recipe from Maud Lacroix - LP François Camel de St Girons (09)

1 people
Ingredients :
For the cocktail:
70ml of champagne
1 prune
1 slice of lemon
For the prune syrup:
250 g of pitted prunes
150g of caster sugar
juice of 1 lemon
Place 250g of pitted prunes into a bowl. Sprinkle with the sugar and toss with the lemon juice. Cover with cling film and leave to macerate for 8 days. Once macerated, pour this preparation into a saucepan and boil for one and a half hours over a moderate heat. Take the prunes off the heat, strain them and leave the prunes and the syrup to cool. Pour the prune syrup into a champagne flute, carefully slide in one of the prunes and top up with champagne. Decorate with a slice of lemon.