2 pints fresh raspberries or 1 (10-ounce) bag frozen raspberries
1/4 cup sugar
1/3 cup water
About 3 tablespoons peach nectar
1 tablespoon raspberry purée
2 bottles Champagne, chilled
Garnish: fresh-raspberry skewers
Calories per serving 132
How to Make It
Cook raspberries over medium heat with sugar and water 7–10 minutes or until completely broken down. Press through strainer, discarding seeds. Let cool. Pour about 3 tablespoons (1 quart total) peach nectar and 1 tablespoon raspberry purée into Champagne glasses; add chilled Champagne to fill each (2 bottles total). Garnish each with fresh-raspberry skewer.
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