From StarChefs. A note on fruit purées. There are several on-line companies that sell it but I don't use enough of it to order. What I do is use Fruit Chillers from DelMonte, my favorite being arctic strawberry. Hope this helps.
- 2 tablespoons fruit puree (raspberry, passion fruit, blood orange, peach, pomegranate)
- Spoon the puree into a champagne flute and pour champagne on top. How easy is that!
I really liked the flavor that the fruit added to the champagne. I was not sure what was meant byu "puree" so I used seedless raspberry preserves. It was a bit thick at the bottom, but just pouring more champagne into the glass solved that problem :) Thanks Julie!
What can I say? The Champagne is crisp & the peach (which I used was fruity). This is a winner!
Ditto to NcM's review! lol There was a little lump of preserves remaining in the glass, BUT adding more champagne solved the dilemma nicely! Used Tosti Asti Spumante with this and it made a festive drink very special! Thanks Julie! Made for Bev Tag!