Champagne fruit purees
Sugar syrup
- 1.25kg caster sugar
- 1 litre water
Peach champagne fruit puree
- 500g tinned peaches (825g tin, drained)
- 1 tbsp lemon juice
- 300ml sugar syrup
Raspberry champagne fruit puree
- 250g raspberries
- 100ml orange juice
- 200ml sugar syrup
These festive, colourful fruit purees make any sparking wine or champagne taste fabulous. They're also perfect for lunch or breakfast as the puree lowers the alcohol content of each drink - great if you have to go back to work when the party is over. Make the sugar syrup in advance and allow to cool.
Method
Sugar syrup
Place sugar and water in a saucepan. Stir to dissolve 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).
Peach champagne fruit puree
Puree raspberries, 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.
Makes about 20 drinks
Raspberry 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.
Makes about 20 drinks
