Cranberry sangria
Better known as a sunny holiday tipple, adding cranberry juice to sangria makes it a fresh alternative to mulled wine
First, make the syrup. Heat the orange juice, clementine slices, cloves and sugar in a pan over a medium heat until the sugar has dissolved and the clementine softens slightly, about 3-4 mins. Take off the heat, cool and strain. You will make more syrup than you need – any leftovers will keep chilled for up to three days.
Pour 50ml of the syrup into a large wine glass. Add the gin, prosecco, sparkling water and a handful of ice. Push the cloves into a clementine wedge and drop this into the glass.