Raspberry Champagne Recipes

Steps:

• In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.

Steps:

• Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. (Can be made 1 month ahead. Cover; chill.)
• Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube. Pour champagne over to fill glasses. Garnish each with raspberries and lemon peel.

Steps:

• Place the sugar in a small dish.
• Place the 1 tbsp chambord in a small dish.
• Dip rim of a flute glass (or other tall thin glass) into chambord then into sugar.
• Let dry completely.
• Place a few raspberries in bottom of glass.
• Fill with 2 tbsps of chambord.
• Fill rest of glass to top with champagne.

Steps:

• Slice the whole strawberries vertically, just halfway up to the crown. Set aside to use as garnish.
• Just before serving, place a tablespoon of sorbet in the bottom of a champagne flute. Place the mint leaves and some chopped strawberries in the glass and pour in the champagne, being careful not to full it so much that it froths over.
• Garnish each glass (makes 4-6 with a sliced strawberry and serve immediately.
• *I had to enter a size for the bottle of champagne, but I'm not sure how much is in a bottle. Just use a standard size bottle of champagne.

Steps:

• Mix the champagne, water, and sugar in a nonreactive saucepan; bring to a boil.
• Add the raspberries, remove from the heat, and cover; let stand for 10 minutes.
• Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula; discard the seeds.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

Steps:

• To make sauce, place 2 cups Champagne in a medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes.
• Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed.
• Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.

Steps:

• Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved.
• Add scoops of sherbet just before serving.
• This serves 15-20 guests using small, 4-6 oz. punch cups.

Steps:

• If you can't purchase fresh raspberry juice, make your own by blending fresh raspberries with water and sugar and straining to remove seeds. Fill ice cube trays with raspberry juice, garnishing each with a lemon twist and freeze until solid. To serve, place one raspberry cube in a champagne flute and fill with champagne.