Raspberry Cream Mimosa
Ingredients:
1 Cup raspberries
½ cup granulated sugar
½ cup heavy whipping cream
2 mint leaves
2 cups Ice Cubes
1 Bottle Le Petit Beret’s Rose’ Gris
Blender
Directions:
Blend the ice and raspberries together, till it resembles a slush. At the bottom of a champagne flute. Add the slushy raspberries, heavy whipping cream, and mint leaves. Then pour Le Petit Beret’s Rose.
