- 1 bag frozen unsweetened raspberries, thawed
- 2 tablespoons sugar
- 1 bottle (750-ml) chilled brut Champagne
Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.
Recipe courtesy Giada De Laurentiis