Black And Red Kir Royale Fruit Salad Recipes

BLACK AND RED KIR ROYALE FRUIT SALAD

Steps:

• Toss all the fruit together in a decorative bowl along with the lemon zest and refrigerate. Immediately before serving, mix the sparkling wine and Cassis together and pour over the fruit. Gently toss, garnish with the lemon peel and mint, and serve.

KIR ROYALE

Steps:

• Place 4 Champagne flutes in the freezer for 15 minutes. Remove and add 1 tablespoon of the Chambord to each flute and a few raspberries. Fill each flute to the top with Champagne and serve immediately.

KIR ROYALE

Steps:

• Pour 1/2 to 1 ounce creme de cassis into a chilled flute. Fill the flute with champagne and garnish with a raspberry.

CRANBERRY KIR ROYALE

Steps:

• Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend - use a towel over the top of the blender.
• Strain and discard any solids then set aside and cool.
• Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

KIR ROYALE

Steps:

• Pour Cassis into a chilled champagne flute and top with champagne. Garnish with a lemon twist, if desired.

KIR

Steps:

• Pour Cassis into a chilled wine glass and top with wine. Garnish with a lemon twist, if desired.