Champagne And Strawberry Ice Cubes Recipes

STRAWBERRY AND CHAMPAGNE ICE

Steps:

• Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Bring to simmer. Remove from heat; cool syrup completely.
• Purée 3 cups strawberries in blender just until smooth. Strain puree through fine strainer.
• Transfer sugar syrup and 1 1/2 cups strawberry purée to large bowl (reserve any remaining strawberry purée for another use). Stir in corn syrup, lemon juice and vanilla. Refrigerate mixture until cold, about 2 hours.
• Stir Champagne into strawberry mixture. Process in ice cream maker according to manufacturer's instructions. Transfer strawberry ice to container; freeze until firm, at least 4 hours. (Can be made 1 day ahead. Keep strawberry ice frozen. Cover and chill remaining strawberries.)
• Toss remaining 2 1/4 cups strawberries with 2 tablespoons sugar in large bowl. Let stand until juices form, about 1 hour. Divide strawberries among 6 dessert cups. Top each serving with 1 scoop strawberry ice. Garnish with mint.

STRAWBERRY ICE CUBES

Steps:

• Purée all ingredients in a blender until smooth; strain through a fine-mesh sieve into a large glass measure. Freeze in ice-cube trays until solid, at least 4 hours.
• Add 1 cube to a glass of sparkling wine; 2 or 3 cubes for a glass of lemonade.

STRAWBERRY CHAMPAGNE

Steps:

• Place the strawberries and lemon juice in a blender or food processor. Puree until smooth.
• Spoon 1 to 2 tablespoons of the puree into the bottom of a champagne flute and top with champagne. With a long spoon, very gently stir. Garnish with a fresh strawberry slice and sip away!

STRAWBERRY ICE CUBES

Steps:

• Cut strawberries in half and cut the stalks off.
• Place berries in ice cube molds.
• Cover with water as you usually do when making ice cubes.
• Freeze until set.