|12 oz||Frozen raspberries|
|½ cup||Fresh or frozen Strawberries|
|1½oz||BottleGreen Elderflower cordial|
|1 cup||Half & half cream|
|⅛||Pure vanilla extract|
In a medium sauce pan set on low/medium heat, pour raspberries and diced or frozen strawberries in pot. Allow berries to get soft, about 10 minutes. Pour in Elderflower packets to sweeten berries. Be sure to taste berries becuase some berries are sweeter than others, then adjust sweetness to desired taste. Using a spatula, stir Elderflower well and add honey. Stir mixture and continue to heat for another 5 minutes. Take off heat and allow to sit for a few minutes. Purée or blend mixture in a blender well Place fine mesh strainer/colander over measuring cup and pour liquid through. Tap strainer on cup to push liquid through, working in batches. Move seeds to small bowl and continue to use strainer to seperate the remaining liquid from the seeds.
Once complete, run a little of the Half & Half cream through the strainer with the seeds to remove any additional liquid. Pour remainder of cream into raspberry liquid and stir to combine. Add a splash of vanilla extract and stir. Pour into an ice cube tray and freeze or pour into plastic bowl and freeze for at least 4 hours.
When ready to serve, pour Prosecco into glass, add cubes and garnish with edible flowers that are carried in store.