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Pureed Raspberries With Champagne

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“Great at any brunch or a sunny spring morning! Found this on and this is the way I used to make years ago.”

Ingredients Nutrition


  1. Puree raspberries with superfine sugar and a squeeze of lemon.
  2. Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.
  3. Strain through a sieve with the handle of a rubber spatula.
  4. Finish by gently pressing the puree through the sieve with the blade of the spatula.
  5. Doing this will keep the small raspberry seeds from clogging the strainer.
  6. Spoon a couple of teapoons of the raspberry puree in the bottom of a champagne flute.
  7. Gently fill the glass with champagne.
  8. Then serve!
  9. HINT:
  10. *Another way to serve this is to fill the glass halfway first; then stir the puree with the champagne to blend. Finish with champagne to fill the glass.
  11. **Use with any berries of your choice or perhaps currants.

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