Ingredients

• 4 ounces raspberries, plus 6 raspberries for garnish
• 3 tablespoons rosewater
• 4 teaspoons powdered sugar
• 1 bottle of rosé Champagne, very cold
• A splash of Framboise, raspberry brandy (optional)
• Granulated white sugar, for garnish (optional)

Procedure

1. In a mini food processor, whir together the raspberries, rosewater, and sugar. Then pass the mixture through a sieve to remove any seeds.
In a large pitcher, combine the raspberry-rose puree with a splash of Framboise and the bottle of chilled pink champagne. Stir to combine.
Wet your finger, and run it around the rims of 6 champagne glasses. Dip the wet rims in white sugar to create a little sweet halo. Pour the Raspberry Rose Royale into each flute, and garnish with a raspberry each. Chin chin!