Mock Raspberry Champagne Recipes

RASPBERRY MIMOSA (& MOCKTAIL)

Steps:

• Rub the very edge of the glasses with a thin layer of corn syrup. Dip into sugar or sprinkles.
• Fill ice cube trays with juice and freeze.
• Add raspberry liqueur and ice cubes to champagne flutes.
• Top with sparkling wine and garnish as desired
• Garnish as desired.

MOCK CHAMPAGNE

Steps:

• To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
• In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

MOCK RASPBERRY CHAMPAGNE

Steps:

• 1. Mix the grape juice and soda in equal parts. Before serving, place mixture in glass, add a splash of Cranberry/Raspberry Juice and a frozen berry to glass. Serve in champagne glasses or small drink glasses.
• 2. For double duty, add decoration and function to the ice cubes by freezing them with a raspberry in each cube. This will keep the drink cold while being decorative after it melts, and best of all, edible!

RASPBERRY CHAMPAGNE

Steps:

• In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.

NON-ALCOHOLIC BUBBLY DRINK RECIPE (AKA MOCK CHAMPAGNE)

Steps:

• Mix together white grape juice concentrate, water, and ginger ale in a large punch bowl or pitcher.
• Serve and enjoy

RASPBERRY CHAMPAGNE COCKTAIL

Steps:

• Pour the Créme de Cassis into 8 Champagne flutes. Slowly pour a bottle of chilled Champagne between each glass and, just before serving, drop a few raspberries into each drink.

CHAMPAGNE & RASPBERRY POSSETS

Steps:

• Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.
• Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2 1/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you're making ahead).
• To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes here on bbcgoodfood.com).

RASPBERRY CHAMPAGNE COCKTAIL

Steps:

• If you can't purchase fresh raspberry juice, make your own by blending fresh raspberries with water and sugar and straining to remove seeds. Fill ice cube trays with raspberry juice, garnishing each with a lemon twist and freeze until solid. To serve, place one raspberry cube in a champagne flute and fill with champagne.

MOCK CHAMPAGNE

Steps:

• Chill juice and ginger ale.
• Mix together in punch bowl.
• Float frozen strawberries in punch for color.
• You can also freeze a ring of the punch with the strawberries to float in the punch bowl.

RASPBERRY CHAMPAGNE PUNCH

Steps:

• Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved.
• Add scoops of sherbet just before serving.
• This serves 15-20 guests using small, 4-6 oz. punch cups.