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- Raspberry and Thyme Royale
Raspberry and Thyme Royale
Jammy berries and fragrant thyme
star in this Raspberry and Thyme Royale – a fruity, fizzy twist on a Kir Royale
cocktail. The raspberry purée gives the drink a pretty summery hue, while the
bubbles create a special-occasion feel – an English sparkling wine will work especially
well. In autumn, you could swap the raspberries for blackberries and the
framboise for crème de mûre or cassis.
- 150ml framboise
- 350ml chilled dry sparkling wine
- 200g raspberries, plus extra to garnish
- 2 tbsp caster sugar
- 2 tbsp lemon juice
- 2 tbsp fresh thyme leaves, plus extra sprigs to decorate
For the purée, cook the raspberries in a small pan over a low-medium heat with the sugar, lemon juice and thyme leaves, stirring occasionally until the fruit has broken down and the sugar has dissolved.
Strain the mixture through a sieve set over a bowl and push the fruit through with the back of a spoon to create a purée (discard any seeds left in the sieve), Leave to cool, then chill for at least 1 hr.
Stir the framboise into the chilled raspberry purée until combined; divide the mixture between 4 wine or copa glasses filled with ice.
Top up each glass with sparkling wine and gently stir to combine. Garnish with extra thyme sprigs and a raspberry.
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Ocado British Growing Thyme
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