Ingredients:

  • 2 cups (250 grams) Fresh or Frozen Raspberries (thawed if frozen)
  • 2 Tbsp (30 grams) Granulated Sugar
  • 1 tsp (5 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Water (Optional, only if needed to help the blender start)
  • 1 standard 750 ml bottle Chilled Sparkling Wine (Prosecco, Cava, or dry Champagne)
  • 8 Fresh Raspberries (for garnish)
  • Lemon Twist or Mint Sprigs (Optional, for garnish)

Instructions:

  1. Combine the raspberries, granulated sugar, and lemon juice (and water, if necessary) into the blender.
  2. Blend Until Smooth: Blitz the mixture on high speed until completely smooth, ensuring no large berry pieces remain. This should take about 30–60 seconds.
  3. Strain the Purée: Set a fine-mesh sieve over a bowl or container. Pour the raspberry mixture through the sieve. Use the back of a rubber spatula or spoon to press the purée firmly through the mesh. Discard the remaining seeds and pulp.
  4. Chill: Cover the raspberry purée tightly and refrigerate for a minimum of 30 minutes, or until thoroughly chilled. (Note: The purée can be made up to 24 hours ahead.)
  5. Prepare the Glasses: Ensure your Champagne flutes or coupe glasses are clean and cold.
  6. Add the Purée: Gently spoon 2 tablespoons (approx. 30 ml) of the chilled raspberry purée into the base of each glass.
  7. Top with Sparkle: Slowly pour the chilled sparkling wine over the purée until the glass is about 90% full. Pouring slowly helps create the beautiful layered effect.
  8. Garnish and Serve: Place one fresh raspberry into the glass and add an optional lemon twist or mint sprig. Serve immediately.