Berry Coulis Champagne Cocktail


August 21, 2015

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  • Cook: 15 mins
  • 15 mins

    15 mins

  • Yields: Makes 10 – 12 servings


350g frozen mixed berries

1 Tbsp fresh lemon juice

2 Sachets Canderel Yellow

Alcoholic/non-alcoholic Champagne or Methode Cap Classique (Brut), chilled

Pomegranate rubies


In a heavy based pot, bring the berries and lemon juice to the boil.

Let the mixture simmer for 5 – 7 minutes until slightly reduced and sticky but still liquid enough to pour.

Remove the pot from heat and allow the coulis to cool.

Add the Canderel Yellow and stir in well (you can add more to taste).

Using a long spoon, gently drop a heaped teaspoon of the coulis into each flute glass.

Tilt the glass and gently top with Champagne. Garnish with pomegranate rubies and serve immediately.

Tip: If your mixture is too sticky, serve the cocktail with a swizzle stick for guests to stir in the berry coulis themselves.