Ingredients: 2 1/2-pint baskets fresh raspberries 2 tablespoons sugar 1/2 cup plus 2 tablespoons raspberry liqueur 1/4 cup cognac or other brandy 8 sugar cubes 1 750-ml bottled chilled brut champagne Fresh raspberries Lemon peel strips Directions:1. Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash berries lightly with fork. Let stand 15 minutes. Mix in liqueur and brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain raspberry mixture, pressing on solids with spoon to extract as much liquid as possible. (Can be made 1 month ahead. Cover; chill.) 2. Place 1 sugar cube in each of eight 6-ounce champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube. Pour champagne over to fill glasses. Garnish each with raspberries and lemon peel. |