|
|
Mother's Day Luncheon |
| click the photo to enlarge |
|
|
 |
|
|
Raspberry-Champagne Sparkler
The raspberry syrup can be made up to 3 days in advance. For a children's version of this drink, substitute lemon lime soda or ginger ale for the champagne.
3 cups fresh raspberries
1 lemon
1/2 cup sugar
3/4 cup water
4 inches stick cinnamon, broken
5 whole cloves
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
1/2 cup honey
1/4 cup lemon juice
2 cups ice cubes
1 750-ml bottle champagne or non-alcoholic champagne, chilled
Fresh sage sprig (optional)
Reserve 1/3 cup of raspberries for garnish; set remainder aside. With a vegetable peeler, remove strips of peel from lemon. In medium saucepan, combine sugar, water, lemon peel, stick cinnamon, whole cloves, and the 1 tablespoon sage. Bring to boiling, stirring to dissolve sugar. Add raspberries. Return just to boiling, stirring with long-handled wooden spoon; reduce heat. Simmer, covered, 5 minutes.
Remove from heat. Cool to room temperature, about 1 hour. Stir in honey and lemon juice. Press mixture through a sieve; discard solids. Cover; chill syrup until ready to use, at least 1 hour or up to 3 days.
To serve, in small punch bowl combine raspberry syrup and ice cubes. Slowly add champagne. Stir gently. Ladle into glasses. Garnish with the reserved raspberries and with sage sprigs. Makes 8 servings.
|
|
|
|
|
|
|
© Copyright
, Meredith Corporation. All Rights Reserved. By using this site, you agree to our Terms of Service.