For Macerated BeeMaid Honey raspberries:
Set aside 6 raspberries and mash the rest. In a bowl, mix the whole raspberries and the mashed raspberries. Add BeeMaid Honey. Stir gently until all the raspberries are coated. Refrigerate for at least two hours.
Place the lime juice and crème de cassis in a shaker. Add ice. Shake for 15 seconds. Strain onto a champagne flute, add 4 oz. sparkling wine and top with a BeeMaid Honey macerated raspberry.
Makes 6 servings
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