Pureed Raspberries With Champagne Recipes

RASPBERRY CHAMPAGNE PUNCH

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.

CHAMPAGNE RASPBERRY LEMONADE

Steps:

• Put raspberries and 3 tablespoons of lemon juice into a blender, and purée until smooth. Place a fine mesh strainer over a bowl, and pour the purée through the strainer to remove seeds, pushing the purée through with a spoon.
• Combine purée, remaining lemon juice, sugar and champagne or sparkling water in a pitcher; stir until sugar is dissolved. (You can add more lemon juice or sugar to taste.) Serve over ice, lemon slices and fresh berries with fruit-stacked skewers. Refrigerate any leftovers.

RASPBERRY-CHAMPAGNE GRANITA

Steps:

• Place the raspberries and lime juice in a blender; process until smooth.
• Combine water, sugar and champagne in a medium saucepan, bring to a boil.
• Reduce heat; simmer 1 minute or until sugar melts.
• Remove from heat, stir in raspberry puree.
• Pour the mixture into a large, shallow baking dish.
• Cover and freeze 8 hours.
• Remove dish from freezer and let stand for 5 minutes.
• Scrape entire mixture with a fork until fluffy.

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.

PUREED RASPBERRIES WITH CHAMPAGNE

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.