what you need
- 5 fresh raspberries
- 40 milliliters raspberry puree
- 100 milliliters chilled Perrier
- Crush raspberries in a champagne flute to release their flavor and blend with raspberry puree until smooth.
- Using a bar spoon, carefully pour in chilled Perrier to float over raspberry mixture.
If fresh fruit is not available, puree can be used on its own. Other flavors of puree such as peach can be substituted if you wish.