INGREDIENTS

  • 3 cups Champlain Orchards organic golden raspberries, plus more for garnish

  • 6 tablespoons sugar

  • 6 tablespoons fresh lemon juice

  • 750 ml dry cider (Champlain Orchards Cidery Honeycrisp, Original, or Somerset)

INSTRUCTIONS

  1. In a medium heatproof bowl combine raspberries, sugar, and lemon juice; cover tightly with plastic wrap. With a small paring knife, poke three holes in the top of the plastic wrap.

  2. Bring a medium saucepan filled halfway with water to a boil; reduce to a simmer. Place the bowl with the raspberry mixture on top of saucepan and let cook without stirring for 1 hour.

  3. Remove bowl from heat, and strain through a fine-mesh sieve (do not push on the berries); let cool. Divide the syrup among Champagne flutes and top each with 4 ounces cider. Garnish with raspberries and serve immediately.

| Adapted from Martha Stewart Weddings