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100g frozen raspberries
75ml Chambord black raspberry liqueur
about 100g caster sugar, for dipping
750ml cava, prosecco or sparkling wine
1. In a medium pan, warm the frozen raspberries on a low heat, stirring occasionally, until they’re like a loose jam – about 10 minutes. Allow to cool, then stir in the raspberry liqueur. Sieve the mixture into a jug, squashing the seeds with a wooden spoon.
2. Put the caster sugar into a shallow bowl. Dip the rim of a champagne coupe into the raspberry syrup, then into the caster sugar. Repeat until you have 6 glasses prepared. Divide the remaining syrup between the glasses (about 25ml each) and top up with cava, prosecco or sparkling water, pouring slowly so that it doesn’t froth over the rim. Stir gently before serving.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
This recipe was first published in Wed Nov 01 17:26:51 GMT 2017.