Strawberry Champagne Recipes

STRAWBERRY CHAMPAGNE

Steps:

• In champagne flutes pour in strawberry puree. Pour champagne over it to blend. It should have a pink blush to it.

STRAWBERRY CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.

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!

STRAWBERRIES AND CHAMPAGNE JAM

Steps:

• Combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil. Stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY CHAMPAGNE COCKTAIL

Steps:

• Rinse and haul strawberries except one, leave with haul on used for decoration.
• Put the rest of the strawberries in a blender.
• Add vanilla, lemon juice, and sugar and puree.
• Pour into a tall champagne glass.
• Fill glass with ice cold champaign.
• Cut an opening in the bottom of the remaining strawberry and slide on edge of glass.
• Enjoy.

STRAWBERRY CHAMPAGNE SORBET

Steps:

• Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves.
• Remove sugar syrup from heat; cool.
• Place thawed strawberries in container of an electric blender or food processor; process until smooth.
• Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice.
• Discard pulp and seeds.
• Stir lemon juice, sugar syrup, and champagne into strawberry puree.
• Cover and freeze at least 4 hours.
• Position knife blade in food processor bowl; add frozen mixture, and process until smooth.
• Return to pan and freeze until firm.
• Repeat processing procedure, and return mixture to pan; freeze until firm.
• Spoon into glasses, and serve with fresh strawberries.