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Raspberry Kir Royale

By February 5, 2019 September 11th, 2019 No Comments
Perfect for the upcoming lover’s holiday, the Kir Royale is a delightfully bubbly, just a bit sweet, and couldn’t be easier to make. This Kir Royale is a little twist on the original in that it uses raspberry syrup (or Chambord if you don’t feel like making your own) instead of Crème de Cassis. Pair it with decadent dark chocolate truffles and you’ll be on your way to a lovely evening!

INGREDIENTS: Raspberry Simple Syrup 

– 1 cup water – 1 cup sugar- 2 cups raspberries (washed and dried)Kir Royale- 4 Tbsp raspberry syrup (or Chambord)- Bottle of your favorite dry sparkling wine or champagne- Fresh raspberries (optional)  DIRECTIONS:Raspberry Simple Syrup 
1. Combine sugar and water in medium saucepan over medium-high heat. Stir until sugar dissolves and becomes clear.2. Add raspberries and bring to a simmer, reduce heat to low. Cook (keeping a watchful eye!) for 12 minutes.3. Remove from heat. Cover and let steep for 10 minutes.4. Strain syrup carefully (it’ll be hot!) and cool completely. Store in an airtight container. Will keep up to 2 weeks in refrigerator.Kir Royale1. Spoon 2 Tbsp of raspberry syrup into each champagne flute.2. Drop in 2 or 3 fresh raspberries.3. Fill each flute with sparkling wine or champagne, serve and enjoy immediately. 

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