- 1/2 Cup fresh raspberries
- 6 s lemon twists
- 3 Ounces Chambord or raspberry liqueur
- 1 ottle Champagne or sparkling wine, very well chilled
- Sautéed Beet Greens with Cumin, Lemon Zest, and Crispy Fried Garlic
- Banana Bread with Brazil Nuts and Dark Chocolate Swirls
- Almond Scones
- Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes
- Marinated Feta with Pan-Roasted Shishito Peppers and Olives
- Basil Pesto
- Cannellini Bean Dip with Pan-Fried Mint
- Carrot Cake with Cardamom, Currants, and Ginger-Crème Fraîche Chantilly
- Baby Kale Salad with Kumquats and Sesame Vinaigrette
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).
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.
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