Strawberry Champagne

Make Strawberry Champagne: blend strawberry puree, top with chilled brut, and serve a sparkling, fruity toast.

Ingredients

• 1 cup hulled strawberries (fresh or frozen)
• ½ ounce (1 tablespoon) freshly squeezed lemon juice
• 1 bottle (750 ml) brut champagne or sparkling wine
• Fresh strawberries (for garnish)

Instructions

Step 1: Blend the strawberries with lemon juice

Place the hulled strawberries and the freshly squeezed lemon juice straight into a blender or food processor and pulse until completely smooth and glossy. Aim for a silky, lump-free puree with a bright strawberry pink color and a faint citrus sheen; scrape down the sides once or twice so the texture is uniformly smooth. Transfer the puree into a small clear glass jar or stainless steel pitcher so it’s ready to dose into glasses — the surface should read satin-smooth with tiny streaks from the blade.

Step 2: Layer and lightly integrate the puree with champagne

Spoon one to two tablespoons of the vivid puree into the bottom of each chilled champagne flute, the puree sitting as a concentrated pink layer. Gently pour brut champagne over the puree so effervescence lifts faint pink streaks upward and creates a delicate two-tone gradient; use a long spoon to very gently stir just enough to create a floating, airy foam without fully homogenizing the two layers. Watch for fine micro-bubbles rising through the liquid and a soft foamy crown forming where puree meets sparkling wine.

Step 3: Garnish and present to sip

Finish by perching a fresh strawberry slice on each flute rim and place the two tall flutes together on the painted pine wood surface in soft white. Let the final close-up show condensation beading on the glass, the frothy strawberry foam texture on top, and the layered pink-to-golden gradient in the body of the drink — a light, celebratory scene inviting a gentle sip.

Notes

• Use ripe, fragrant strawberries for the best flavor.
• Press puree through a fine mesh sieve for a silky texture.
• Make puree up to 48 hours ahead or freeze in portions for longer storage.
• Use brut or dry sparkling wine to balance sweetness.
• Chill flutes and bottles right before serving to preserve bubbles.