NEED:
2 cups watermelon, cubed and seeded
1 (6 ounce) container red raspberries
2 to 3 tablespoons superfine sugar
Club soda or seltzer
Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to one day ahead and refrigerated.
For sparklers, pour 2 tablespoons puree into each champagne glass and top with 4 ounces cold club soda or seltzer.
ENJOY!
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