 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
Can make the base a day or two ahead of time. Ingredients:
3/4 cup sugar, plus |
2 tablespoons sugar |
1 cup water |
1/3 cup fresh mint leaves |
2 pints fresh strawberries, hulled |
1 cup fresh lemon juice |
1 (750 ml) bottle dry sparkling wine, chilled |
Directions:
1. In a small saucepan, combine 3/4 cup sugar, water, and mint; bring to a boil over medium heat, stir to dissolve the sugar.
2. Remove from heat and let set for 15-20 minutes, letting the mint infuse the sugar syrup.
3. Strain syrup through a fine-mesh strainer and let cool for 10 minutes.
4. Meanwhile, in a blender or food processor, process the strawberries and remaining 2 tablespoons sugar until smooth.
5. In a 1 1/2 quart container, combine strawberry puree and lemon juice; add in mint syrup; stir; chill until very cold.
6. When ready to serve, divide the strawberry-lemon base equally among 8-10 champagne flutes; top with sparkling wine and serve.
|
|