Kir Royale Recipe
Daily Value: 15%
High-Fiber, Low-Fat, Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||14µg||4%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
The traditional Kir Royale uses crème de cassis, but the recipe from Food & Style uses Chambord for a true raspberry flavor. Top with frozen raspberries for a fruity ice cube, and cheers (while you dream of Paris).
- 1/2 cup fresh raspberries
- 6 lemon twists
- 3 ounces Chambord or raspberry liqueur
- 1 ottle Champagne or sparkling wine, very well chilled
Rinse the raspberries and drain on paper towels. Once dry, place in a single layer on a tray lined with wax paper and freeze for at least 30 minutes before serving.
Place a lemon twist in each Champagne flute. Pour a half-ounce of liqueur in each flute. Top with the Champagne or sparkling wine. Garnish with 2 or 3 frozen berries and a twist of lemon. Serve immediately.