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Ingredients
- 1 bag frozen unsweetened raspberries, thawed
- 2 tablespoons sugar
- 1 bottle (750-ml) chilled brut Champagne
Method
- 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.
