Raspberry compote*:

  • 2 cups raspberries
  • ¼ cup white sugar
  • 1 tablespoon fresh lemon juice


For the compote: In a saucepan over medium low heat, add raspberries, sugar and lemon juice. Bring to a simmer for 8-10 minutes, stirring regularly until the raspberries soften and the liquid reduces slightly. Refrigerate until ready to use.

For the cocktail: In a glass with fresh ice, add compote and wine. Garnish with a raspberry.

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