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Pureed Raspberries With Champagne

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.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Manami
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@Manami
Contributor
"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."
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  1. Manami
    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.
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