Raspberry & Spice Sparkling Wine Cocktail

[Guest guest]

Raspberry & Spice Sparkling Wine Cocktail

 

 

1 vanilla bean, split

1 cinnamon stick

3/4 cup sugar

1/4 cup fresh -OR- frozen raspberries

750 ml (1 1/2 pints) sparkling white wine, chilled

 

 

1. Using a small, sharp knife, scrape seeds from vanilla bean. Place seeds,

vanilla bean, cinnamon, sugar and 1 cup cold water in a saucepan over

medium-high heat. Cook, stirring occasionally, for 3

minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low.

Simmer for 5 minutes or until slightly thickened. Remove from heat. Cool

completely.

 

2. Place 1 raspberry in each hole of ice cube tray. Remove and discard vanilla

bean and cinnamon from sugar mixture. Pour mixture over raspberries to fill

tray. Freeze for 3 hours or until almost firm.

 

3. Spoon ice cubes in glasses. Top with sparkling wine. Gently stir to combine.

Serve.

 

 

Serves 6.