- 1 bag frozen unsweetened raspberries thawed
- 2 tablespoons sugar
- 1 bottle chilled brut Champagne - (750 ml)
Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish.
Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.
This recipe yields 6 servings.