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Raspberry Champagne recipe

Raspberry Champagne recipe

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  • Dish type
  • Drink
  • Cocktails

This wonderful cocktail is perfect for Christmas parties. Enjoy with company.

1 person made this

IngredientsServes: 4

  • 4 champagne flutes
  • 4 teaspoon raspberry liqueur
  • 12-16 fresh raspberries
  • Champagne, as needed

MethodPrep:5min ›Ready in:5min

  1. Add two or three raspberries to each flute.
  2. Pour 1 teaspoon raspberry liqueur over the raspberries.
  3. Pour the champagne into each flute.
  4. Add a one or two raspberries onto a cocktail stick and place on each flute.

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Reviews & ratingsAverage global rating:(4)


Raspberry Champagne Cassis Mousse

Allow the mixture with the gelatin to set up just enough so that it is easy to fold into the whipped cream. By chilling it over ice, stirring occasionally and keeping an eye on it, you will be able to catch it at the right time.

Ingredients

  • 1/4 Cup cold water
  • 1 Tbsp. plus 2 teaspoons unflavored powdered gelatin
  • 3 Cups rose Champagne (or sparkling wine)
  • 2 Cups Creme de Cassis, such as Guyot
  • 4 Cups heavy cream
  • 3/4 Cup confectioners' sugar, sifted
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries

Directions

Pour cold water into a small bowl. Sprinkle gelatin over water and set aside for 5 minutes to soften gelatin.

Stir together Champagne and Crème de Cassis. Remove 1 cup and set aside. Pour remaining larger portion of Champagne mixture into a medium saucepan. Scrape softened gelatin into saucepan and cook over medium heat, stirring gently, until gelatin dissolves.

Check gelatin mixture. When it just develops a somewhat gelatinous but still fluid texture and shows a faint shape when you drop some from a spoon, it is ready.

Fold the gelatin mixture together with the whipped cream and the reserved mixture of Champagne and Crème de Cassis. Make sure that all the components are completely combined. It can be helpful at this stage to use a large balloon whisk to make sure the mousse is smooth and very well blended.

Unmold right before serving. Rinse a large, flat serving platter with cold water shake dry. Fill a larger bowl with warm water and submerge mold for about 5 to 10 seconds, taking care that water does not come up over the sides. Shake the mold back and forth gently to help release surface tension. Place serving platter over open end of mold, invert, and mousse should slip out. If it does not, repeat submersion step.


Raspberry-Lime Champagne Punch

We've already shown you a few of our favorite ways to enjoy some bubbly, from boozy gummy bears to watermelon Champagne. Here, another sophisticated way to serve sparkling wine to a crowd.

¾ cup lime juice, preferably freshly squeezed

1 bottle Champagne or sparkling white wine

1. In a small pot, bring the sugar and water to a boil over medium heat. Stir to make sure the sugar dissolves. Let cool to room temperature.

2. In a large pitcher, stir the cooled simple syrup with the lime juice, vodka and tonic water to combine. Stir in the raspberries and lime slices.

3. Just before you&rsquore ready to serve, add the Champagne. Serve chilled.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


  • 1/2 large lemon, cut into 1/4-inch pieces
  • 6 large mint leaves, plus extra for garnish
  • 3 teaspoons organic sugar
  • 1/2 cup fresh raspberries, plus extra for garnish
  • 3 ounces white rum
  • 3/4 ounces raspberry liqueur
  • Ice
  • Champagne or sparkling wine

Place the lemon, mint leaves, and sugar in a mixing glass. Using a muddler, crush the ingredients until the sugar has dissolved and the lemon has released its juice. Add the raspberries and continue to muddle until the raspberries are well mashed and have released their juices. Top with ice cubes, rum, and liqueur. Shake vigorously until very cold.

Strain the mixture into two champagne glasses. Top with a little champagne or sparkling wine (the proportion should be 3 parts mixer to 1 part champagne). Garnish each glass with a fresh raspberry and a mint leaf threaded through a cocktail pick. Serve immediately.


White Chocolate Raspberry Champagne Cake

New Year’s Eve is probably one of my least favorite holidays. It’s a big deal to do about nothing. People always stress over NYE plans and end up paying a ridiculous amount of money just to get into a normal bar.

Then, everyone gets all dressed up with the hopes of finding someone to kiss at midnight. And in the end, it’s usually a big disappointment. In my opinion, NYE is always a big fat let down.

It does have one redeeming quality though – the food. If I am going to be forced to go to a NYE party (which I am being forced this year) there better be good food. And if it means I get to eat this White Chocolate Raspberry Champagne Cake – I can’t complain too much. I can honestly say that a slice of this is way better than any sloppy midnight kiss.

A fluffy vanilla cake, smothered with Raspberry Champagne Buttercream and topped with a sweet white chocolate ganache – it doesn’t get much better than that. It’s basically a party in your mouth. So here is to 2016. May your new year be filled with as many cakes and sprinkles as humanly possible.


Chocolate Raspberry Champagne Cupcakes

Ingredients for batter

5 cups water, cool
1 cup champagne, cool
1 box Pillsbury Bakers Plus Devils Food Cake Mix

Method

  1. Pour half of water (2 ½ cups), the champagne and cake mix into mixer bowl fitted with paddle attachment.
  2. Mix on low speed for 1 minute, then mix on medium speed for 3 minutes stop mixer, scrape bowl and paddle.
  3. Add remaining 2 ½ cups water while mixing on low speed stop mixer, scrape bowl and paddle.
  4. Mix on low speed 2 additional minutes. DO NOT OVERMIX.
  5. Deposit #16 scoop of batter into paper-lined muffin pans bake as directed below and allow to cool completely before icing.

Ingredients for icing

6 ½ cups Pillsbury Ready-to-Spread Vanilla Icing
8 cups cream cheese, softened
¼ cup raspberry puree
¼ cup champagne


  • 2 cups cran-raspberry or apple-raspberry juice
  • 1 cup cold water
  • 3 envelopes unflavored gelatin
  • ⅓ cup sugar
  • 1 cup cold Champagne or sparkling white grape or apple juice
  • 2 cups fresh raspberries, divided

Bring 2 cups juice to a boil in a small saucepan over high heat.

Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water let stand for 3 minutes. Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in Champagne (or sparkling white grape or apple juice).

Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.

Gently but thoroughly whisk the mixture until it's uniform. Ladle just enough into a 6-cup mold to cover the bottom by about 1/2 inch. Nestle 1 cup raspberries into the layer of jello, pushing it into any grooves in the mold. Gently ladle another thin layer of jello over the fruit to help hold it in place. Mix the remaining 1 cup of raspberries into the jello left in the bowl. Gently ladle the mixture into the mold and smooth the top. Cover the mold with its top or with plastic wrap, without touching the jello.

Refrigerate until very firm, about 4 hours. To test if it's ready, touch it with your finger. If your finger does not stick, it's done.

To unmold, moisten fingertips and gently pull the top edges of the jello away from the mold. Fill a bowl with warm (but not hot) water dip the mold just until the water nears the top. Hold it under for 20 seconds. Take it out of the water. Place a large plate over the mold. Holding the mold and plate together, invert and gently shake to loosen. Then slowly and gently pull the mold off. If the jello doesn't come out, dip the mold back into the water for another 15 to 20 seconds to help loosen it from the sides.

Make Ahead Tip: Refrigerate for up to 3 days unmold just before serving.


What champagne to use?

You can use any type of champagne or sparkling wine for this recipe. Here are a few notes on sparkling wine and Prosecco vs Champagne:

  • Use a dry champagne. You’ll want a dry flavor to offset the sweet Chambord. Any champagne labeled “brut” works here.
  • Any type of sparkling wine works, even Prosecco! Got Prosecco instead? You can make Chambord and Prosecco. Prosecco is a little sweeter than champagne and has bigger bubbles. The flavor is more nuanced: you’ll get notes of apple, pear and lemon. It’s also a little cheaper than champagne: usually about $15 per bottle.

CHAMPAGNE AND RASPBERRY CHAMBORD CONFETTI MACARONS RECIPE

These fluffy, gorgeous macarons look like something out of a fairytale! We can’t wait to recreate this real-life recipe by Krystle and Felicity of Juniper Cakery. Thick with champagne and raspberry Chamboard buttercream filling and topped with pretty rainbow sprinkles, these are perfect for outdoor parties. These delicate treats take some time to make, but are totally worth it. Here’s what Krystle and Felicity have to say:

“Confetti macarons may sound like something a unicorn has for breakfast, but these fun treats are absolutely perfect for humans… adult humans, that is! These little beauties have two added ingredients which make these perfect for grown-up soirées: champagne and raspberry Chambord liqueur. To create these boozy, buttercream-filled treats, we abandoned our usual French Meringue recipe and opted for the Italian Meringue method. We quickly became converts and now swear by adopting the Italian way of making macarons. What’s the difference? With the Italian method you create a sugar syrup to add to slowly whisking egg whites. This adds stability to the macaron shells as it controls the moisture and air in the meringue before it’s even anywhere near an oven!”

CHAMPAGNE AND RASPBERRY CHAMBORD CONFETTI MACARONS

—150g finely ground and sieved almond flour

— 110g egg whites 35g water

—Champagne and Raspberry Chambord buttercream filling

— 250g butter 250-300g confectioner’s sugar

—6-10 drops champagne essence

—6-10 drops raspberry essence

—2 tablespoons raspberry Chambord liqueur


MACARON SHELLS:

1. Wipe down everything that will touch the egg whites with lemon juice. This eliminates grease, as any fat left on your whisk or bowls will ‘deflate’ your eggs, meaning no meringue will form. Also make sure to only ever use glass or metal bowls and measuring cups as plastic ‘soaks’ in and holds on to fatty residue.

2. Sieve your almond flour and confectioner’s sugar together three times. (Yes, three times. You run the risk of rather unattractive lumpy looking macarons if your dry mix isn’t as refined as it should be.) Set aside.

3. Take your egg whites and halve them. Add the unwhipped half to your dry almond flour and confectioner’s sugar mix. Set this aside. Take the other half of the egg whites and add to your stand up mixer (it is essential that you have one as you’ll need to leave it whisking as you prep your syrup). Whisk these on a medium to high setting until soft peaks form, then set to a low speed as you ready your syrup.

4. In a small saucepan, bring the granulated sugar and water to a boil. Check the temperature with a candy thermometer. When the mix becomes a syrup and reaches 118 degrees C /244 degrees F it’s ready!

5. Take your syrup and add to your whisked egg whites as they whisk on a slow setting. The best way to add the syrup is by pouring it down one side of the mixing bowl— by touching the bowl as it slides down, it begins to cool slightly. Add the syrup steadily and slowly to avoid lumps.

6. Whisk on a medium to high setting until you get glossy soft peaks. One way to test if the meringue is ready is by touching the base of the mixing bowl. When you added the syrup the bowl was hot, but once the base of the bowl is warm to the touch, it’s ready!

7. Add two tablespoons of rainbow sprinkles into your dry mix.

8. Now add your meringue mix to your dry mix and fold using a clean spatula (remember to wipe it clean with lemon juice before using). You should only need to fold the mix into a paste-like texture 30-40 times. Any more and you risk overmixing!

9. Prep a piping bag with a 1cm round piping tip. It’s tempting to use a larger tip as a 1cm may look small, but you will have so much more control with a 1cm size than a larger tip. Set aside. To avoid your macaron batter from dripping out of the piping bag while you’re readying your trays or between bakes, set it with the piping tip end folded upwards into a glass.

10. Get your baking trays, parchment paper, or mats ready. We use a mix of these when we make macarons. You can use a good non-stick baking tray, but having an extra surface like parchment paper helps. Remember that parchment paper and wax paper aren’t the same. Parchment paper has a thin layer of silicone coating so that it can be used for baking, whereas wax paper has a wax coating and is only suitable for storing or wrapping up food.

11. If you need a template, try drawing out a series of circles about 1.5 inches in size onto normal paper. Once ready slide your template(s) under your parchment paperm and once piped slide them out and keep them for later!

12. Once your tray(s) are ready (and templates if you’re using them) pipe out your macarons. These should be a little bit larger than a 25 cent coin (or a £2 if you’re in the UK).

13. Once piped, smack the tray on a flat surface. We do this 3 times and then turn the tray around before smacking it down another 3 times.

14. At this stage add some more sprinkles atop each macaron.

15. Pre-heat your oven to 170 degrees C / 325 degrees F / Gas mark 3.

16. Leave to develop a skin for about 30 mins to an hour. To test if a skin has formed, touch them with your finger. If you feel and see a ‘skin’ and no batter sticks to you then they’re ready to bake!

17. Bake for 12-30 minutes depending on how you place them in your oven. We bake ours for longer as we set our tray on the lowest shelf and place an empty tray on the top shelf to avoid them browning.

Now, after all that hard work, you deserve a rest and obviously need to test one or several of these rainbow sprinkled delights! We suggest a lovely tall glass of ice cold pink lemonade… or champagne! If you’re serving these at a summer party, you can create lemonade or cream soda floats with vanilla ice cream and a few Champagne and Raspberry Chambord Confetti Macarons nestled on top.

FOR THE BUTTERCREAM FILLING:

1. In a stand up mixer add butter (diced and softened) and cream.

2. Add in the confectioner’s sugar with champagne essence, raspberry essence, raspberry Chambord liqueur, and pink food color paste. Mix until incorporated.

3. Fill a piping bag fitted with a 1cm round piping tip with the buttercream.


Champagne & Raspberry Cupcakes

Champagne Raspberry Cupcakes – Bubbly champagne and raspberries come together in this delicious Valentine’s Day cupcake, topped with raspberry buttercream frosting and fresh raspberries. A new cupcake recipe created by our contributor, Lauren Kapeluck of EllenJay Events.

Valentine’s Day is just around the corner, do you know what you are getting your sweetie this year? While the standard box of chocolates and a dozen roses are a nice gesture, I’m encouraging you to step outside the norm and create a fabulous treat that will make this year’s Valentine’s Day just a little sweeter! It all starts with a bottle of champagne and some fresh raspberries! So grab a bottle of bubbly, no make that two, one to bake with and one to drink and get ready to wow that special someone with a batch of Champagne & Raspberry Cupcakes.

These cupcakes have been taste tested and given two thumbs up by my hubby so I’m sure you’re significant other will love them too! As I was browsing the champagne section at the store, I decided on Korbel Sweet Rose. Korbel is a pretty popular and affordable brand when it comes to champagne and I was drawn to the fact that they had a pink variety with a hint of raspberries, which was absolutely perfect for what I had in mind for these cupcakes! If you can’t find the Sweet Rose variety, don’t worry any champagne will do.

Champagne was used in both the cake and icing for this recipe. The cake turned out super moist and paired perfectly with a light and fluffy raspberry champagne buttercream. I love the subtle tint of pink in the icing from the pureed raspberries. These cupcakes are the perfect, simple and sophisticated treat for a romantic date night with your honey!


Watch the video: Μους σαμπανιας με μελι Παρλιαρος (October 2021).