A RECIPE FOR BERYL'S SPARKLES
Discovered almost 20 years ago on a chalk board at Babka on Melbourne's Brunswick Street. Lee's perfect summer drink. A mix of vodka infused frozen Raspberries and crisp Champagne.
CHAMPAGNE
A bottle of good quality Champagne or sparkling. Pommery is a favourite.
RASPBERRIES
We traditionally use raspberries for this recipe but strawberries or any absorbent fruit will work too.
SUGAR SYRUP
You can make this at home with whatever sugar you like. I use granulated, but you can use raw, brown, coconut etc.
METHOD
Heat 1 cup of water and 1 cup of sugar in a pan over low heat until all the sugar is dissolved. Let cool.
Soak the berries in vodka for an hour minimum. Drain the vodka and then freeze.
Place 3-4 raspberries in the bottom of your Champagne glass with a teaspoon of sugar syrup, then add Champagne.
Top with a rosemary sprig or some lemon thyme.
Drink all summer.
BERYL'S SPARKLES
Discovered almost 20 years ago on a chalk board at Babka on Melbourne's Brunswick Street. Lee's perfect summer drink. A mix of vodka infused frozen Raspberries and crisp Champagne.
CHAMPAGNE
A bottle of good quality Champagne or sparkling. Pommery is a favourite.
RASPBERRIES
We traditionally use raspberries for this recipe but strawberries or any absorbent fruit will work too.
SUGAR SYRUP
You can make this at home with whatever sugar you like. I use granulated, but you can use raw, brown, coconut etc.
METHOD
Heat 1 cup of water and 1 cup of sugar in a pan over low heat until all the sugar is dissolved. Let cool.
Soak the berries in vodka for an hour minimum. Drain the vodka and then freeze.
Place 3-4 raspberries in the bottom of your Champagne glass with a teaspoon of sugar syrup, then add Champagne.
Top with a rosemary sprig or some lemon thyme.
Drink all summer.
BERYL'S SPARKLES
Discovered almost 20 years ago on a chalk board at Babka on Melbourne's Brunswick Street. Lee's perfect summer drink. A mix of vodka infused frozen Raspberries and crisp Champagne.
CHAMPAGNE
A bottle of good quality Champagne or sparkling. Pommery is a favourite.
RASPBERRIES
We traditionally use raspberries for this recipe but strawberries or any absorbent fruit will work too.
SUGAR SYRUP
You can make this at home with whatever sugar you like. I use granulated, but you can use raw, brown, coconut etc.
METHOD
Heat 1 cup of water and 1 cup of sugar in a pan over low heat until all the sugar is dissolved. Let cool.
Soak the berries in vodka for an hour minimum. Drain the vodka and then freeze.
Place 3-4 raspberries in the bottom of your Champagne glass with a teaspoon of sugar syrup, then add Champagne.
Top with a rosemary sprig or some lemon thyme.
Drink all summer.