nto creamed mixture alternately with sparkling wine.
In another large clean
Combine water and sugar in medium saucepan. Stir over low heat until sugar has dissolved. Simmer, without stirring, for 10 minutes. Remove from heat. Cool to room temperature.
Place mango and syrup in a food processor or blender. Process until pureed. Stir in sparkling wine.
Pour into a large bowl or cake pan, Freeze for 3 hours, Stirring mixture occasionally with a fork.
Spoon mixture into a food processor or blender. Add egg-whites and process until smooth. Stir in passionfruit pulp. Return to pan and freeze overnight.
Pour the liqueur into a cocktail glass and top up with sparkling wine, leaving a little room for the sorbet.
Place a scoop of sorbet into the glass and serve immediately.
il. A.
dd the sparkling wine, lemon juice, lemon halves and
Mix juice and Grand Marnier together. Pour a little into 6 champagne flutes.
Fill glass with sparkling wine.
Enjoy!
Gently heat the sweet white wine and 3/4 cup sugar
Combine fruit. Toss with sugar and cinnamon stick. Cover with plastic wrap and let macerate for 30 mins, until sugar dissolves.
Remove cinnamon stick then puree. Add raspberry brandy. Distribute 1-2 tbsp berry mixture between champagne flutes and top with sparkling wine. Garnish with mint and serve.
Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
Peel and remove the pith from the grapefruits. Use a sharp knife to cut out the segments. Place in a punch bowl. Squeeze out any remaining grapefruit juice. Mix the sugar, mango juice, orange juice and lemon juice until the sugar is dissolved.
Add this mixture to the punch bowl along with the mint. Refrigerate until ready to serve. To serve, fill a champagne glass half full with the punch and top with the sparkling wine.
Combine strawberries and grapes in a large bowl.
Place the wine, 1 cup water, sugar and lemon peel in a medium saucepan on low heat. Stir for 3-4 mins until sugar dissolves. Bring to a boil. Reduce heat to low and simmer, without stirring, for 5 mins.
Pour the syrup over the fruit and cover with plastic wrap. Refrigerate until cold. Stir in mint leaves. Serve in martini glasses with a splash of additional wine.
n passion fruit pulp and wine.
Pour into a large
On a small plate, stir together the sugar and grated lemon zest. Dip a clean finger in the lemon juice and moisten the rim of a Champagne flute or other wine glass. Dip the rim in the sugar mixture to coat.
In a small bowl or ramekin, using a cocktail muddler or the end of a wooden spoon, pulverize the raspberries with the limoncello. Transfer the puree to the sugar-rimmed glass. Place a spoonful of crushed ice in the glass, then pour in the sparkling wine. Garnish with the mint leaves or lemon zest strip and serve immediately.
In a large glass pitcher, mix together the raspberries, lemon zest, lemonade and Lemoncello. Refrigerate for about 2 hours.
When ready to serve, slowly add the sparkling wine, stir gently.
Fill glasses with ice cubes and slowly pour sangria over the ice, allowing raspberries to fall into the glasses.
Combine rum, rum syrup, pineapple juice, and bitters, and stir until well blended.
Pour rum mixture into a glass with ice and top with sparkling wine. Squeeze lime into drink and drop slice into the glass.
In a large punch bowl, stir the lemon juice with the sugar until the sugar dissolves. Add the brandy, sherry, port, Cointreau, sparkling wine and club soda and stir gently until blended. Add the ice and garnish with the fruit.
In a pitcher, dissolve the sugar in seltzer. Stir in gin, grapefruit and lemon juices and sweet vermouth and refrigerate until cold, or at least one hour.
Transfer mixture to a large punch bowl. Stir in the sparkling wine and garnish with grapefruit wheels. Serve in glasses over ice.
Prepare cake mix according to instructions on box substituting 1 1/3 cups sparkling wine for water.
Bake in a 13 x 9 x 2-inch pan.
After the cake is cooled, flip onto serving tray and place in refrigerator for 2 hours.
Place zest in champagne flutes.
Add pomegranate juice and Cointreau.
Fill glasses with sparking wine or champagne.
Garnish with pomegranate seeds.
ith your favourite champagne or sparkling wine.
Raspberry champagne fruit puree
n a bowl with the sparkling wine and let marinate at least