Fruit Garden kir with Crémant d'Alsace
3 glasses With alcohol
- 500 ml filtered water
- 1 litre chilled Crémant d'Alsace
- A few raspberries
- 25 ml cane sugar syrup
- Requires a measuring jug
- Infuse 10g of in 500 ml of water.
- Leave to infuse at room temperature for 2 hours.
- Remove the infused leaves then place the liquid in the fridge to cool for at least an hour.
- Fill each glass with 1/3 and 2/3 Crémant d’Alsace.
Serve in champagne saucers and accompany with raspberries.