PUREED RASPBERRIES WITH CHAMPAGNE

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Pureed Raspberries With Champagne image

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

Provided by Manami

Categories     Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 pint fresh raspberry
1 tablespoon superfine sugar
1 lemon
champagne or sparkling wine

Steps:

  • Puree raspberries with superfine sugar and a squeeze of lemon.
  • Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.
  • Strain through a sieve with the handle of a rubber spatula.
  • Finish by gently pressing the puree through the sieve with the blade of the spatula.
  • Doing this will keep the small raspberry seeds from clogging the strainer.
  • Spoon a couple of teapoons of the raspberry puree in the bottom of a champagne flute.
  • Gently fill the glass with champagne.
  • Then serve!
  • HINT:.
  • *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.
  • **Use with any berries of your choice or perhaps currants.

Nutrition Facts : Calories 37.9, Fat 0.3, Sodium 1.2, Carbohydrate 10.7, Fiber 3.8, Sugar 4.9, Protein 0.8

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