- 1 pint fresh (or frozen) raspberries, set some aside for garnishes
- 2 tablespoons granulated sugar
- 1 teaspoon Nielsen-Massey rose water
- brut rosé champagne
Puree raspberries with sugar and rose water. Fill each glass with 2 tablespoons puree, then add champagne to the top. Garnish with a fresh raspberry.
Share this Post