Recipe: Champagne Soup

The day before

1 Mix the cane sugar, cointreau and lemon juice and let macerate overnight, for example in a bottle or a saucepan.

2 Chill your champagne
At serving time

3 In a soup tureen, mix your cointreau and cane sugar mixture with a bottle of well-chilled champagne.
Serve without delay.
Your champagne soup will delight all your guests.