Sparkling raspberry crush cocktail recipe
- 250g raspberries
- Juice of one lemon
- 1/2 cup caster sugar
- 1 tablespoon brandy
- Champagne or sparkling white wine to serve
Blend raspberries, juice of a lemon, caster sugar and brandy in a food processor.
The puree should be shiny and all the sugar crystals dissolved.
Press through a course sieve to remove the seeds (this is a bit tedious, but do persevere). Store in a glass jar in the fridge.
To make the cocktail, spoon two teaspoons of raspberry puree into a champagne glass, carefully pour in sparkling white wine or champagne.
- Try making the puree the day before, so you can simple mix and serve the cocktails on the day you need them.
- Any leftover raspberry puree can be used to serve with chocolate cake or icecream.
- This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.