Champagne Fruit Puree Recipes

SPARKLING CHAMPAGNE SANGRIA

Steps:

• Place all fruit and orange juice in a large pitcher or bowl, add wine and allow to sit in the refrigerator for 3 - 24 hours. Right before serving, add champagne.
• Taste; if you'd like it to be sweeter, add 1/4 cup granulated sugar, honey, or agave. Serve and enjoy!

FRUIT PUREES

Steps:

• Cook 2 cups sugar with 1 cup water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. For peach puree: Thaw a 16-ounce bag of frozen peaches, then puree in a blender with 1 teaspoon grated orange zest and 1/2 cup of the sugar syrup. Strain through a fine-mesh strainer and transfer to a bottle or jar. For strawberry or blueberry puree: Thaw a 16-ounce bag of frozen berries, then puree in a blender with 1/3 cup of the sugar syrup. Strain and store in a bottle or jar. Refrigerate purees until ready to use.

CHAMPAGNE FRUIT PUREE

Steps:

• To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).
• 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).
• For a peach champagne fruit puree ~
• 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.
• Raspberry champagne fruit puree ~.
• 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.