Pureed Raspberries With Champagne Recipes

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.

Steps:

• Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.

Steps:

• Add 1 tablespoon of raspberry puree into the bottom of each of 2 well chilled martini glasses.
• Shake vodka in a cocktail shaker filled 3/4 full of cracked ice and strain vodka into each glass, dividing equally and taking care not to disturb the raspberry puree.
• Gently add champagne to each glass and garnish each with a raspberry. Enjoy!