- 6 oz fresh grape juice (green and red mixed)
- 2 oz raspberry purée
- 1 to 2 oz soda water
- Frozen grapes for garnish
- Add washed green and red seedless grapes to a blender, purée and pass through a sieve. Reserve 6 oz fresh grape juice. Follow procedure with raspberries to obtain 2 oz raspberry purée, which should be poured into a champagne flute. Top purée with the 6 oz grape juice, 1 to 2 oz soda water and a few frozen grapes (in lieu of ice cubes) for a flavorful chill.