Ingredients
- Servings: 4
- 1/2 cup raspberries, rinsed
- 1 tablespoon sugar
- 1 (750 ml) bottle champagne, chilled (can use prosecco or other sparkling wine)
Recipe
- 1 in a small shallow bowl, mash the raspberries with sugar until sugar is dissolved and mixture is smooth.
- 2 pour about a tablespoon of the puree into each of four champagne flutes.
- 3 slowly fill each glass with champagne (careful, it will fizz up).
- 4 serve immediately.
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