This has been a doozy of a week! Lots going on at work. And quite frankly I’m pooped out! Got some fun things happening this weekend in addition to Maddie coming. On Sunday Christmas comes early with the Downton Abbey Christmas Special! Hooray!!
I’ve also got ambitious sewing plans that I’ll hopefully be able to show off at least a WIP on Monday.
In the meantime, hopefully this little guy will cheer you up as much as it did me.
And this is what we’re drinking all weekend! I’m putting the recipe below.
Raspberry Champagne:
2 Tsp Raspberry Puree + glass of champagne= cheerful times!
Truly this drink is like instant happy. Just be careful, because you may end up drinking your dinner like I did last weekend! oops….
To make the Raspberry Puree (which you can use on top of ice cream, over pound cake, as a topping for chocolate cake, etc):
Combine 1 bag of frozen raspberries with 1 cup of sugar and 1 cup of water in a saucepan. Bring to a boil and let simmer for 10 mins or so until its a bit thicker. Once thickened remove from heat and pour into a fine strainer over a bowl. Stir the heck out of the mixture in the strainer letting the good stuff drip into the bowl below. Be sure to scrape off the bottom of the strainer as there will be a lot of raspberry puree hiding there. Keep beating/stirring until all that’s left are seeds. This takes about 10 mins- and is a good arm work out. Then you’re done and can enjoy! The puree lasts for about a week+ in the fridge.
Once you try this you’ll want to keep a bag of raspberries in your freezer at all times. Don’t say I didnt warn you!
xoxo
