| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages |
8 |
Servings |
INGREDIENTS
| 2 |
|
(1/2 pint) baskets fresh raspberries |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Plus 2 T raspberry liqueur |
| 1/4 |
c |
Cognac or other brandy |
| 8 |
|
Sugar cubes |
| 1 |
|
(750 ml) bottle chilled brut Champagne |
|
|
Fresh raspberries |
|
|
Lemon peel strips |
INSTRUCTIONS
Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash
berries lightly with fork. Let stand 15 minutes. Mix in liqueur and
brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain
raspberry mixture, pressing on solids with spoon to extract as much liquid
as possible. (Can be made 1 month ahead. Cover and chill.)
Place one sugar cube in each of eight 6-oz Champagne flutes. Pour 2
tablespoons raspberry mixture over each sugar cube. Pour Champagne over to
fill glasses. Garnish each with raspberries and lemon peel.
From the North Champagne & Ile de France regions of France. Bon Appetit/May
94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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