Ingredients
- 1 bottle blush champagne very cold
- 1/2 c. sugar
- 1/2 c. water
- 1 c. fresh raspberries
- 1/2 c. fresh basil plus more for garnish
Instructions
- Prepare raspberry-basil simple syrup by combining sugar and water in a small saucepan.
- Bring to a boil; remove from heat and add 1/2 c. basil and 1/2 c. raspberries.
- Cool syrup.
- Combine cold champagne and cooled syrup in a large pitcher.
- Serve with fresh raspberries and basil leaves.