Skip to content

Raspberry-Champagne Sauce

January 12, 2019


  • 6 oz sugar, baking
  • 5-1/2 oz champagne
  • 7 oz fresh raspberry


  1. Bring the sugar and champagne to the boil in a saucepan for the sauce.
  2. Reduce the heat.
  3. Simmer for 10 min.
  4. Remove from the heat.
  5. Add the raspberries.
  6. Set aside to cool completely.
  7. Blend the sauce in a blender until smooth.
  8. Pass through a sieve.

Notes:  Great dessert sauce on a tart.

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: