| Servings |
|
Ingredients
- 100 G frozen raspberries
- 75 mls Chambord black raspberry liqueur
- 100 G G caster sugar approx.
- 750 mls cava prosecco or other sparkling wine
Ingredients
|
|
Instructions
- In a medium pan warm the raspberries on a low heat until they are like a loose jam. Cool
- Stir in the raspberry liqueur and sieve
- Put caster sugar into a shallow dish. Dip the rim of a champagne coup into the raspberry syrup and then into the sugar
- Divide the remaining syrup amongst the glasses and top up with the wine
- Stir gently before serving