Widcombe Foodies

Christmas sparkle

16 clementines

32 cloves

2 cinnamon sticks broken into pieces

3 tbsp Cinzano

1 lemon, juiced

1 tbsp Campari

3 tbsp gin

2 tbsp agave nectar

Stud the clementines with the cloves, cut them in half across the segments so the juice can be squeezed out later. Place them in a roasting tin, scatter them with the cinnamon and pour over the Cinzano. Soak for at least an hour or preferably overnight.

Preheat oven to 200c. Roast the clementines for 20 mins until lightly scorched and caramelised. Leave to cool.

Squeeze all the juice out of the roasted fruit (a bit of a messy business!), then add the rest of the juice from the roasting tin. Sieve, then add lemon juice, Cinzano, Campari, gin and agave nectar. Give it all a good stir.

To serve, half fill the glasses with the clementine mix and top with your favourite fizz.

■ Janine Okell