Best Pureed Raspberries With Champagne Recipes

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BERRIES WITH CHAMPAGNE CREAM



Berries with Champagne Cream image

This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. -Michele Fehring, Fishers, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

8 egg yolks
1/2 cup sugar
1 cup champagne
1 cup heavy whipping cream, whipped
1 pint fresh raspberries
1 pint fresh strawberries

Steps:

  • In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled. , Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.

Nutrition Facts : Calories 267 calories, Fat 14g fat (7g saturated fat), Cholesterol 300mg cholesterol, Sodium 19mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 5g protein.

CHAMPAGNE RASPBERRY LEMONADE



Champagne Raspberry Lemonade image

This is based off an old pink lemonade recipe. We like to use Ariel dealcoholized champagne so all can enjoy it. But you can also make it with regular champagne, and even pink champagne or Spumanti. Sparkling apple cider would work also, but the flavor would be different. Even sparkling Perrier water would be good in this. Just be sure to use something with "bubbles."

Provided by Susan Feliciano @frenchtutor

Categories     Punches

Number Of Ingredients 5

1 cup(s) fresh raspberries
1 cup(s) fresh lemon juice, divided
1 cup(s) superfine sugar
1 bottle(s) champagne or sparkling water
- lemon slices and raspberries for serving

Steps:

  • Put raspberries and 3 tablespoons of lemon juice into a blender, and purée until smooth. Place a fine mesh strainer over a bowl, and pour the purée through the strainer to remove seeds, pushing the purée through with a spoon.
  • Combine purée, remaining lemon juice, sugar and champagne or sparkling water in a pitcher; stir until sugar is dissolved. (You can add more lemon juice or sugar to taste.) Serve over ice, lemon slices and fresh berries with fruit-stacked skewers. Refrigerate any leftovers.

RASPBERRY BELLINI



Raspberry Bellini image

Provided by Giada De Laurentiis

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 3

1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle (750-ml) chilled brut Champagne

Steps:

  • Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.

CHAMPAGNE FRUIT PUREE



Champagne Fruit Puree image

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. ;-)

Provided by Tisme

Categories     Beverages

Time 20m

Yield 20 drinks, 20 serving(s)

Number Of Ingredients 9

1 1/4 kg caster sugar
1 liter water
500 g tinned peaches (825g tin, drained)
1 tablespoon lemon juice
300 ml sugar syrup
250 g raspberries or 250 g strawberries
100 ml orange juice
200 ml sugar syrup
champagne or sparkling wine, to serve

Steps:

  • To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).
  • 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).
  • For a peach champagne fruit puree ~
  • 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.
  • Raspberry champagne fruit puree ~.
  • 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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