Raspberry Cream Mimosa


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



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.