These festive, colourful fruit purees make any sparking wine or champagne taste fabulous. They're also perfect for lunch or breakfast as the puree lowers the alcohol content of each drink - great if you have to go back to work when the party is over. Make the sugar syrup in advance and allow to cool.
Sugar syrup
1.25kg caster sugar
1 litre water
Peach champagne fruit puree
500g tinned peaches (825g tin, drained)
1 tbsp lemon juice
300ml sugar syrup
Raspberry champagne fruit puree
250g raspberries
100ml orange juice
200ml sugar syrup
Sugar syrup
Place sugar and water in a saucepan. Stir to dissolve and then bring to the boil. Remove from the heat and allow to cool. Store in a container in the fridge (it will keep at least a month).
Peach champagne fruit puree
Puree raspberries, orange juice and sugar syrup until smooth then pass through a fine sieve. Pour sparkling wine into a glass until it is two-thirds full. Add about 30ml of puree to each glass and top with a little more wine before serving.
Makes about 20 drinks
Raspberry champagne fruit puree
Puree peaches, lemon juice and sugar syrup until smooth, pass through a fine sieve. Pour a little puree into the bottom of a glass and top with your favourite champagne or sparkling wine.
Makes about 20 drinks
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