Pureed Raspberries With Champagne - cooking recipe

Ingredients

1/2 pint fresh raspberry
1 tablespoon superfine sugar
1 lemon
champagne or sparkling wine

Preparation

Puree raspberries with superfine sugar and a squeeze of lemon.
Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.
Strain through a sieve with the handle of a rubber spatula.
Finish by gently pressing the puree through the sieve with the blade of the spatula.
Doing this will keep the small raspberry seeds from clogging the strainer.
Spoon a couple of teapoons of the raspberry puree in the bottom of a champagne flute.
Gently fill the glass with champagne.
Then serve!
HINT:
*Another way to serve this is to fill the glass halfway first; then stir the puree with the champagne to blend. Finish with champagne to fill the glass.
**Use with any berries of your choice or perhaps currants.