Champagne Berries

These sugared Champagne Berries are bright, fizzy, sweet and boozy, perfect for a boozy brunch, summer evenings, cheese platters or festive entertaining.

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Course: Appetizer, Dressings, Snack

Cuisine: Western

Diet: blackberries, blueberries, champagne, raspberries, red currants, sugar

Prep Time: 1 10

Total Time: 1 10

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

2 cups mixed berries, I used a mix of raspberries, blackberries, blueberries and red currants
200 ml Champagne, or prosecco, rosé or lemonade
3-4 tablespoons granulated sugar
basil or mint, to serve

Instructions

Gently wash and pat dry the berries. Add them to a large bowl and pour over champagne. Chill for 30–60 minutes (not longer or they’ll go soft).
2 cups mixed berries, 200 ml Champagne
Add 1 tablespoon of sugar to a plate with a lip or a shallow soup bowl. Drain the berries from the champagne, but don’t dry them! Working in batches, drop the berries into the sugar and roll them around until they are coated in sugar. Add more sugar to the plate as needed.
3-4 tablespoons granulated sugar
Garnish with basil or mint, and serve with glasses of the leftover berry-infused bubbly!
basil or mint

Cook along with me

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Nutrition