Peach & raspberry sunsets

Peach & raspberry sunsets

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(2 ratings)

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Cooking time

Prep: 20 mins

Skill level



Serves 20

A sparkling start to a dinner party

Nutrition and extra info

Nutrition info


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For the peach base

For the raspberry base

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

The drink

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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.

Recipe from Good Food magazine, June 2006

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suefroggatt's picture
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Looked impressive but when I made this all the raspberry and peach just stayed put. Guests drank the bubbly and ended up leaving the all fruit! So you need a cocktail mixer stick or a straw!!!

(It was also tricky getting the liquid fruit in the bottom of the stem without hitting the sides - so spent quite a bit of time cleaning the glasses - ended up using an icing syringe with a long nozzle!)

franceswilliams2's picture

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

nouchi888's picture

i dont drink alcohol wat substitute can i use?