Champagne Fruit Puree - cooking recipe

Ingredients

For sugar syrup
1 1/4 kg caster sugar
1 liter water
For peach champagne fruit puree
500 g tinned peaches (825g tin, drained)
1 tablespoon lemon juice
300 ml sugar syrup
For strawberry or raspberry champagne fruit puree
250 g raspberries or 250 g strawberries
100 ml orange juice
200 ml sugar syrup
champagne or sparkling wine, to serve

Preparation

To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).
Place sugar and water in a saucepan. Stir to dissolve sugar and then bring to the boil. Remove from the heat and allow to cool. Store in a container in the fridge (it will keep at least a month).
For a peach champagne fruit puree ~
Puree peaches, lemon juice and sugar syrup until smooth, pass through a fine sieve. Pour a little puree into the bottom of a glass and top with your favourite champagne or sparkling wine.
Raspberry champagne fruit puree ~.
Puree raspberries or strawberries, orange juice and sugar syrup until smooth then pass through a fine sieve. Pour sparkling wine into a glass until it is two-thirds full. Add about 30ml of puree to each glass and top with a little more wine before serving.