It’s always the dodgy bubbly that doesn’t get finished at the party, or even the beautiful half bottle left that you know you shouldn’t finish, but don’t want to waste... this recipe will take care of any leftover sparkling and in fact it works well with white wine also!
Use any fresh berries when in season, but it also works really well with frozen.
Put sugar, water, cinnamon and lemon into a pot and cook on medium heat for about 3 to 5 minutes or until the sugar has dissolved.
Add the champagne, any cheap champagne will do, a nice dry Brut works well.
Once hot add the raspberries and continue to cook for 5 more minutes.
Once done remove from heat and add the rest of the berries whilst still warm.
I like to make this dessert a few hours before serving so all the flavour of the fruits go into the syrup, and it tastes best cold.
Keeps for a few days in fridge and is delicious with naughty double cream.
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