|1.00||lemon — zest and juice|
|200.00 ml||wine — sparkling|
Heat the sugar and water in a heavy-based saucepan and bring to the boil, stirring until the sugar has dissolved.
Allow the mixture to simmer for 5 minutes, then stir in the juice and rind of the lemon.
Mix the cornflour with 15 ml cold water, add to the lemon syrup and stir until mixture has thickened.
Remove from heat and chill. Halve the granadillas and press the flesh through a sieve to remove the pips.
Put the pulp into a small bowl. Peel and slice the nectarines and mix in with the granadilla pulp.
Pour over the lemon syrup and chill until needed.
To serve, spoon both the fruit and syrup into glasses, top with sparkling wine and serve immediately.