Raspberry Champagne Fizz

December 30, 2010.   1 Comments.   Categories By Holiday, Chef Viviane Banquet Farre, Christmas, Cocktails, Desserts, Frozen Drinks and Cocktail Pops, Ice Cream, New Years.   Tags , , , , , , , , .


An elegant New Years spin on the ice cream float, this beautiful raspberry champagne fizz by Chef Viviane Banquet Farre will delight your guests. It’s so easy to make, you can actually enjoy your party instead of worrying about preparing and serving dessert.

I was not surprised to find such a lovely and festive idea on Viviane’s website, which is appropriately named – Food and Style.  With a flair for all things beautiful and delicious, her website is my first stop when I’m entertaining. I look forward to seeing what she will create in the new year.

Wishing you a very healthy, happy and delicious New Year!


serves 12

For the raspberry coulis
10 oz frozen raspberries – thawed
1 tsp lemon juice
3 TBSP Chambord or Cassis liqueur

For the fizz
1 quart vanilla ice cream
3 pts fresh raspberries, as garnish
1 bottle Champagne or sparkling wine

Step 1:  To make the coulis:  Place the raspberries, lemon juice, sugar and liqueur in the bowl of a food processor and process at high speed until very smooth.  Pass through a fine sieve and pour into a large squeeze bottle.  Refrigerate until ready to use.  The coulis can be refrigerated for up to 3 days.

Step 2: To serve: Squeeze a little raspberry coulis in a martini glass.  Top with one or two scoops of vanilla ice cream, depending on the size or your glasses.  Garnish with the raspberries.  Top each glass with sparkling wine or Champagne at the table.  Pouring it at the table makes it more fun for your guests!

1 Comment

  1. There is no sugar listed in e ingredients.

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