Family Food Magazine
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  • Champagne Velvet


    Champagne Velvet

    Champagne Velvet

    Serving Size: 6


    • 175g / 6oz blackberries
    • 50g / 2oz caster sugar, plus 1 tbsp
    • 6 tbsp brandy
    • 1 bottle chilled Champagne (or sparkling wine or sparkling grape juice)


    1. Reserve 6 of the blackberries and put to one side for decoration. Place the remaining blackberries with 50g caster sugar in a saucepan. Heat gently until the sugar has dissolved then simmer for 5 minutes, stirring occasionally until the sauce has thickened slightly and is syrupy.
    2. Sieve the blackberry syrup over a bowl, gently pressing with the back of a spoon. Discard the fruit pulp. Chill the syrup.
    3. Place a little of the syrup on a saucer and the remaining caster sugar on another saucer. Dip the rim of each of 6 champagne glasses first in the blackberry syrup, then in the caster sugar.
    4. Blend the brandy with the remaining blackberry syrup and pour a couple of tablespoons of this into 6 Champagne flutes. Top with the chilled Champagne or sparkling wine. Skewer a blackberry with a cocktail stick and place on top of each glass. Serve immediately.
    Image and Recipe Seasonal Berries (

    This elegant cocktail is perfect to get the party started. Turn it into a mocktail by replacing the alcohol with sparkling white wine juice.

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