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“Delicious puree of fruit which is lovely with Champagne or a sprakling wine. Great for when you are drinking at a party for brunch or lunch as you are not drinking as much alcohol. I suppose the types of fruit you could use are endless with this recipe. It is alittle hard to estimate prep/cooking time as the recipe will explain. ;-)”
20 drinks

Ingredients Nutrition

  • For sugar syrup
  • 1 14 kg caster sugar
  • 1 liter water
  • For peach champagne fruit puree
  • 500 g tinned peaches (825g tin, drained)
  • 1 tablespoon lemon juice
  • 300 ml sugar syrup
  • For strawberry or raspberry champagne fruit puree
  • 250 g raspberries or 250 g strawberries
  • 100 ml orange juice
  • 200 ml sugar syrup
  • champagne or sparkling wine, to serve


  1. To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).
  2. Place sugar and water in a saucepan. Stir to dissolve sugar and then bring to the boil. Remove from the heat and allow to cool. Store in a container in the fridge (it will keep at least a month).
  3. For a peach champagne fruit puree ~
  4. Puree peaches, lemon juice and sugar syrup until smooth, pass through a fine sieve. Pour a little puree into the bottom of a glass and top with your favourite champagne or sparkling wine.
  5. Raspberry champagne fruit puree ~.
  6. Puree raspberries or strawberries, orange juice and sugar syrup until smooth then pass through a fine sieve. Pour sparkling wine into a glass until it is two-thirds full. Add about 30ml of puree to each glass and top with a little more wine before serving.

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