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Recipe from: KitchenMiaTexas
1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 750 ml bottle chilled brut Champagne
Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry purée through a sieve; discard the seeds, if you wish.
Set up Champagne flutes and put about 1 tablespoon of raspberry purée in each glass. Add Champagne to each glass; stir gently and serve.