Champagne and Raspberry Dip

• 12 cup champagne or 12 cup prosecco
• 1 tablespoon sugar
• 12 cup raspberries
• 1 teaspoon apricot jam
• 1 fresh basil leaf
• 12 cup whipped cream

1. In saucepan, bring Champagne and sugar to a boil.
2. Reduce heat and boil gently until reduced by 3/4.
3. Remove from heat.
4. Add raspberries, jam and basil.
5. Puree in blender until smooth.
6. Let cool to room temperature.
7. Fold whipped cream, on third at a time, into raspberry mixture.

champagne, sugar, raspberries, apricot, basil leaf, whipped cream

Taken from www.food.com/recipe/champagne-and-raspberry-dip-510183 (may not work)