Method
Puree the elderflower syrup with cranberries, some beetroot powder and vanilla in a blender. Put 1-2 tablespoons of syrup in a glass and cover with ice cubes. Then pour in Prosecco. Garnish with cranberries, grapefruit and a little laurel.
For the non-alcoholic version: Instead of Prosecco use mineral water with a dash of lemon juice.
