Strawberry Champagne
Make Strawberry Champagne with fresh strawberry puree and brut champagne for an easy, elegant 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: Puree the strawberries and lemon
Place the hulled strawberries and the freshly squeezed lemon juice into a blender or food processor. Pulse and then blend until the mixture is completely smooth and silky, no large seeds or chunks remaining — the puree should be a bright, slightly thick liquid with a glossy surface and tiny flecks of strawberry seed barely visible. Transfer the puree to a small matte ceramic ramekin or jar for easy scooping; keep the blender jug and the jar on the painted pine wood surface so everything stays organized and within reach.
Step 2: Assemble the drinks and gently combine
Spoon one to two tablespoons of the strawberry puree into the bottom of each chilled champagne flute, letting the dense pink pool settle as a vivid base. Slowly top each flute with brut champagne, pouring gently so bubbles rise through the puree and create a soft gradient from concentrated peachy-pink at the base to pale gold at the top; with a long slender spoon, very gently stir just enough to coax a thin frothy pink foam to form on the surface while keeping the pretty layered transition. Leave a small matte ramekin with the leftover puree and the long spoon nearby, showing residual streaks of puree on the spoon and rim.
Step 3: Garnish and present
Perch a thin slice of fresh strawberry on the rim of each flute, tilt the glasses slightly toward each other for an inviting composition, and set everything on the warm off-white painted pine surface. Keep the same matte ceramic ramekin with a little puree smear and the long spoon visible beside the flutes to maintain utensil continuity. The final drinks should show fine bubbles clinging to the glass, a delicate froth with micro-foam texture, and a glossy strawberry slice catching a bit of light — ready to sip and enjoy.
Notes
- Use ripe but firm strawberries for best texture and flavor.
- Prepare puree up to 2 days ahead and keep chilled.
- Chill flutes and bottle before serving to preserve bubbles.