- 1/2 cup raspberries, rinsed
- 1 tablespoon sugar
- 1 (750-ml) bottle Champagne, prosecco or other sparkling wine, chilled
In a small shallow bowl, mash the raspberries with the sugar until sugar is dissolved and mixture is smooth. Pour about a tablespoon of the puree into each of 4 Champagne flutes. Slowly fill each glass with Champagne (careful - it will fizz up) and serve immediately.
Recipe courtesy of Dave Lieberman