Ingredients:

  • 1 cup fresh or frozen raspberries (150 g)
  • 1 Tbsp caster sugar
  • 1 tsp fresh lemon juice
  • 1 standard bottle (750 mL) chilled dry sparkling wine (Prosecco, Cava, or Brut Champagne)
  • 6-12 whole raspberries (For Garnish)
  • 6 fresh mint sprigs (Optional Garnish)

Instructions:

  1. Combine Ingredients: Place the raspberries (thawed, if frozen), caster sugar, and fresh lemon juice into a blender.
  2. Blend: Blend on high speed until the mixture is perfectly smooth, about 30 seconds. Scrape down the sides if necessary.
  3. Strain (Mandatory for Elegance): Pour the purée mixture through a fine-mesh sieve set over a bowl. Use the back of a spoon or spatula to gently push the pulp through, leaving the seeds behind.
  4. Chill: Transfer the strained, smooth purée into an airtight container and refrigerate for at least 30 minutes, or until thoroughly chilled. This prevents the warm purée from collapsing the wine’s bubbles.
  5. Prepare Glasses: Arrange the chilled Champagne flutes.
  6. Add Purée: Spoon 1 to 1.5 tablespoons (about 15-22 mL) of the chilled raspberry purée into the bottom of each glass.
  7. Pour Wine: Slowly tilt the glass and top up with the chilled sparkling wine, pouring gently down the side of the flute. Do not stir, as the purée will gently rise and mix itself.
  8. Garnish: Place one or two whole raspberries directly into the glass. If desired, lightly tap a mint sprig to release its aroma before adding it to the rim.
  9. Serve Immediately: Enjoy while the drink is still perfectly cold and fizzy.