Peach & raspberry sunsets

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1. Blitz 4 peeled and stoned peaches with the juice of 1 lemon until smooth. Can be made up to 1 day in advance and kept in the fridge.
2. In the same processor (there's no need to wash it) blitz 200g/8oz raspberries with 3 tbsp golden caster sugar and the juice of ½ lemon. Pass the raspberries through a sieve to get rid of any pips. The purée will keep in the fridge for 2 days in an airtight container.
3. On the day, carefully pour a layer of raspberry purée, then a layer of peach purée, into Champagne flutes and top up with Champagne or a good-quality sparkling wine.

Latest comments and suggestions

• nouchi

  17 July 2008

  nouchi commented on this recipe

  i dont drink alcohol wat substitute can i use?

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• frankie

  27 September 2008

  frankie commented on this recipe

  How about elderflower cordial mixed with soda or sparkling water? Haven't tried it but just an idea....

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Ingredients

FOR THE PEACH BASE

• 4 peeled and stoned peaches
• juice of 1 lemon

FOR THE RASPBERRY BASE

• 200g raspberries
• 3 tbsp golden caster sugar
• juice of ½ lemon

THE DRINK

• Champagne or a good-quality sparkling wine

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Difficulty and servings

Serves 20

Easily doubled

Preparation and cooking times

Prep 20 mins

Ingredients

FOR THE PEACH BASE

• 4 peeled and stoned peaches
• juice of 1 lemon

FOR THE RASPBERRY BASE

• 200g raspberries
• 3 tbsp golden caster sugar
• juice of ½ lemon

THE DRINK

• Champagne or a good-quality sparkling wine

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