Peach & raspberry sunsets

A sparkling start to a dinner party

  • Prep:20 mins
  • Serves 20
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g

Ingredients

  • 4 peeled and stoned peaches
  • juice of 1 lemon
  • 200g raspberries
  • 3 tbsp golden caster sugar
  • juice of ½ lemon
  • Champagne or a good-quality sparkling wine

Method

  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.

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