Champagne Fruit Puree

Name: Champagne Fruit Puree
Ingredients: For sugar syrup; 1 1/4 kg caster sugar; 1 liter water; For peach champagne fruit puree; 500 g tinned peaches (825g tin, drained); 1 tablespoon lemon juice; 300 ml sugar syrup; For strawberry or raspberry champagne fruit puree; 250 g raspberries or 250 g strawberries; 100 ml orange juice; 200 ml sugar syrup; champagne or sparkling wine, to serve

12 ingredients

6 steps

Ingredients

For sugar syrup
1 1/4 kg caster sugar
1 liter water
For peach champagne fruit puree
500 g tinned peaches (825g tin, drained)
1 tablespoon lemon juice
300 ml sugar syrup
For strawberry or raspberry champagne fruit puree
250 g raspberries or 250 g strawberries
100 ml orange juice
200 ml sugar syrup
champagne or sparkling wine, to serve

Directions

1

To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).
2

Place sugar and water in a saucepan. Stir to dissolve sugar 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).
3

For a peach champagne fruit puree ~
4

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.
5

Raspberry champagne fruit puree ~.
6

Puree raspberries or strawberries, 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.