1/4 cup sugar
2 Tbsp. water
3 cups hulled strawberries
2 Tbsp. fresh lemon juice
One (750-ml) bottle prosecco or other sparkling wine, chilled
A lovely summer morning, a brunch on the porch, and a glass of something sparkly.
Yield: 8 servings
In a small saucepan, combine sugar and water. Stir until sugar dissolves. Bring to a boil over medium-high heat. Remove from heat.
Place sugar mixture, strawberries and lemon juice into a blender; process until smooth. Pour pureed strawberry mixture through a sieve over a medium bowl, reserving liquid. Discard solids.
Place 3 Tbsp. strawberry mixture into each of 8 Champagne flutes. Pour 1/3 cup wine into each flute.
NOTE: Adapted from Dec. 2005 edition of Cooking Light.
Submitted by Diana Bogue
Contributed on: and modified on Thursday March 18th, 2010