Champagne Velvet…

As it is not too far away from the party season, I though what a great time it would be to share these champagne velvet’s with you!!


Serves 6


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


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

Do you fancy trying these out?

Recipe and photo credit by- Seasonal Berries


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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