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This is a community recipe contributed by Kelsey Birtch.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Flute glass
| 30 ml | Elderflower liqueur |
| 7.5 ml | Lemon juice (freshly squeezed) |
| Top up with | Brut champagne/sparkling wine |
| 1⁄4 cupful | Raspberries |
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