Peach and raspberry Champagne cocktail

Method

1. Put the fruit into a clean food processor and whizz to a smooth puree. Taste and, if it’s quite tart, stir in some sugar according to taste. Push the berry puree 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 puree, carefully pour in the Champagne and gently stir. Serve the cocktail with extra raspberries, if you like.