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Berry Kir Royale


  • 100g/3½oz strawberries, hulled

  • large handful ice

  • 1 lime, zest only

  • 300ml/½ pint rosé champagne

For the raspberry sauce
  • large handful raspberries, plus extra, to garnish

  • 2 tbsp icing sugar

Preparation method

  1. Place the strawberries, ice, lime zest and champagne into a blender and pulse until combined.

  2. For the raspberry sauce, press the raspberries through a sieve into a bowl, reserving some for the garnish, and add the icing sugar.

  3. To serve, place the remaining raspberries into two glasses and top with a little raspberry sauce followed by the champagne mixture.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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