Makes 8

Peach and raspberry Champagne cocktail recipe

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Takes 10 minutes to make, plus chilling

3 ripe peaches, stoned and quartered
400g fresh raspberries, plus a few extra for decoration
Caster sugar, to taste (optional)
3 tbsp raspberry or peach liqueur
75cl bottle inexpensive Champagne or sparkling wine, chilled

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1. Put the fruit into a clean food processor and whizz to a smooth purée. Taste and, if it’s quite tart, stir in some sugar according to taste. Push the berry purée through a fine plastic sieve into a small bowl. Stir in the raspberry or peach liqueur. Transfer to a sterilised bottle, then chill for a few hours or until ready to take to the picnic.
2. At the picnic, pop a few raspberries into 8 champagne flutes or tall glasses. Add the raspberry purée, carefully pour in the Champagne and gently stir. Serve the cocktail with extra raspberries, if you like.

Nutritional info

Per glass: 114kcals, 0.2g fat (0.1g saturated), 1.4g protein, 7.9g carbs, 7.5g sugar, trace salt

Chef's tip

The fruit purée is best made on the morning and kept chilled until you’re ready to set off for your picnic. For kids, omit the liqueur and use sparkling water or lemonade instead of Champagne.

Peach and raspberry Champagne cocktail recipe

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