Champagne Fruit Puree

1. 1

   To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).

2. 2

   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).

3. 3

   For a peach champagne fruit puree ~

4. 4

   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.

5. 5

   Raspberry champagne fruit puree ~.

6. 6

   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.

* Per serving · 4 servings · Values may vary.