Total Time
1hr
Prep 30 mins
Cook 30 mins

Can make the base a day or two ahead of time.

Ingredients Nutrition

Directions

  1. In a small saucepan, combine ¾ cup sugar, water, and mint; bring to a boil over medium heat, stir to dissolve the sugar.
  2. Remove from heat and let set for 15-20 minutes, letting the mint infuse the sugar syrup.
  3. Strain syrup through a fine-mesh strainer and let cool for 10 minutes.
  4. Meanwhile, in a blender or food processor, process the strawberries and remaining 2 tablespoons sugar until smooth.
  5. In a 1 ½ quart container, combine strawberry puree and lemon juice; add in mint syrup; stir; chill until very cold.
  6. When ready to serve, divide the strawberry-lemon base equally among 8-10 champagne flutes; top with sparkling wine and serve.

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