Sugared Champagne Raspberries
Sugared Champagne Raspberries are great on their own as an appetizer or dessert. Add these to cocktails. Your guests will LOVE bit of red sweetness!
Equipment
- 1 Sheet Pan
- 1 Plastic container with lid
- 1 Strainer
Ingredients
- 3 cups Raspberries make sure plump and not mushy
- 1 cup Champagne I used Verdi, you can use vodka too
- 3 tablespoons sugar I use organic golden sugar, it's less processed
Instructions
- wash and dry 3 cups raspberries
- Add Champagne/Verdi and Marinate in a marinate in the refrigerator for 12 hours3 cups Raspberries, 1 cup Champagne
- Remove the mixture from freezer and lightly toss and cover the berries with 3 tablespoons of sugar and separate the berries to be individual to avoid them from sticking together in a clump. Use a sheet pan for this step
- Place the sheet pan in the freezer for 12 hours
- Remove and add to a bowl of your choice right before serving
Notes
Sugared Champagne Raspberries
- carefully wash the fruit and pat lightly with a paper towel to remove excess water.
- When freezing berries, it is best to spread them on a baking pan. This keeps them separate otherwise they may become a clump.
- Add the champagne to the fruit in a plastic container with a lid. Also, I used Verdi Spumante because I like the flavor much better. Give it a try.
- Place the container in the refrigerator for 12 hours. Tip: As these are sitting in the fridge, I lightly swirled the container every so often to make sure every berry is covered with the Champagne.
- Drain the berries well
- Toss gently in the sugar to coat well
- Separate the fruit on the sheet pan and freezer for 12 hours