Pureed Raspberries With Champagne

1. 1

   Puree raspberries with superfine sugar and a squeeze of lemon.

2. 2

   Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.

3. 3

   Strain through a sieve with the handle of a rubber spatula.

4. 4

   Finish by gently pressing the puree through the sieve with the blade of the spatula.

5. 5

   Doing this will keep the small raspberry seeds from clogging the strainer.

6. 6

   Spoon a couple of teapoons of the raspberry puree in the bottom of a champagne flute.

7. 7

   Gently fill the glass with champagne.

8. 8

   Then serve!

9. 9

   HINT:

10. 10

    *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.

11. 11

    **Use with any berries of your choice or perhaps currants.

* Per serving · 4 servings · Values may vary.