|2||(1/2 pint) baskets fresh raspberries|
|½ cup||Plus 2 T raspberry liqueur|
|¼ cup||Cognac or other brandy|
|1||(750 ml) bottle chilled brut Champagne|
|Lemon peel strips|
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 and chill.)
Place one sugar cube in each of eight 6-oz Champagne flutes. Pour 2 tablespoons raspberry mixture over each sugar cube. Pour Champagne over to fill glasses. Garnish each with raspberries and lemon peel.
From the North Champagne & Ile de France regions of France. Bon Appetit/May 94 Typed by Didi Pahl
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