Champagne Raspberry
Champagne Raspberry
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  • Ingredients
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Serves 6-8:

1 Bottle Champagne
1 Pint Vanilla Ice Cream
1 Raspberry Sauce*
Fresh Raspberries for garnish.
Casseroles, Ice Cream Spoon, Strainer, Tablespoons, Flûte.
In champagne Flûtes at a couple spoonfuls of Raspberry Sauce to the bottom of each flute.
Add a couple small Scoops of Vanilla Ice Cream on top of the Sauce.
Top off each champagne flute with Prosecco, fresh Raspberries and a drizzle of Raspberry Sauce.

*Raspberry Sauce:
1 bag of Raspberries
Sugar
1/2 Vanilla Pod
In a small Saucepan over medium heat add the bag of Raspberries and Sugar.
Stir and mash the raspberries with the back of a spoon until broken up and the raspberries have released their juices.
Once the mixture is mostly smooth remove from the heat and stir in the Vanilla.
Press the raspberries through a mesh strainer to remove the seed and pulp.
Chill.

Notes
Be sure to chill the raspberry sauce and Prosecco before assembling the floats.
 
 
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