Old English Sparkling Borage Wine Cup

READY IN: 5mins
YIELD: 2 litres


  • 125
    ml brandy
  • 125
    ml orange juice
  • 250
    ml crushed ice
  • 750
    ml pink champagne
  • 250
    ml lemonade
  • 250
  • 45
    ml chopped fresh borage leaves
  • borage fresh edible flower (to garnish)


  • Blend brandy, sugar, wine, juice and ice until combined.
  • Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving.
  • Serve in chapagne flutes and decorate with borage flowers.
  • Notes on Borage: Borage is a traditional herb used as a diuretic, diaphoretic, and anti-inflammatory. It was also thought to relieve symptoms of melancholy. Borage is a native of the Mediterranean but is well adapted to growing in British soils.
  • These days, borage is rarely used in cooking or grown in the common herb garden. It is a beautiful plant with delicate blue flowers. The leaves, flowers and stalks of borage are edible, however borage is a voracious grower and can take over a garden very quickly. This has lead to a decline in its popularity as a garden plant and also as an ingredient in meals.
  • Using Borage in Cooking.
  • Borage is a versatile herb in the kitchen; its leaves, stalk and flowers are edible. The young, fresh leaves have a mild cucumber taste and can be added to salads, used in stocks, soups and stews, or brewed to make a refreshing tea. You could also try adding them to sandwiches instead of lettuce, or chopping them and adding them to cream cheese or yogurt. When cooked, borage leaves may be used as a substitute to spinach. Don’t be put off by the fine white hairs on the leaves, as once in the mouth they quickly dissolve. They also disappear when cooked.
  • Borage flowers are beautiful and both look and taste fantastic in salads. They can also be preserved or candied. Why not try freezing some in ice cubes and adding them to drinks or simply floating the blooms in a glass of lemonade?
  • The stems of borage are used to flavour a number of alcoholic beverages, including Pimms No. 1. In Spain the stems are parboiled and fried in batter. Chopped up, they make a great addition to soups and can also be eaten raw; giving a hearty crunch to salads.