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A wildly fruity cocktail topped with a riot of bubbles and really well-iced champagne.
INGREDIENT:
½ measure cream
½ measure raspberries
1 measure framboise or
Raspberry syrup
Little crushed ice
Champagne, chilled
METHOD:
1. Set aside 2-3 nice raspberries.
2. Whizz the first three ingredients with ice in a blender until frosted and slushy.
3. Pour into a flute and top up with champagne. Float a raspberry or two on the top.
