- 400 g raspberries
- 150 g sugar

VEUVE CLICQUOT ROSÉ
Confiture de framboise
By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.
TRY THE RECIPE

You'll need

Instructions
Mix the raspberries with the sugar and let sit for a few hours. Cook for 10 minutes in a saucepan over high heat, then immediately pour the mixture into a jam jar.