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Total Time
10mins
Prep 5 mins
Cook 5 mins

Recipe I found in US magazine, and want to try. By Padma Lakshmi, author of Tangy Tart Hot & Sweet. Seems easy, and I'm going to try it with a sparkling juice.

Ingredients Nutrition

  • 6 strawberries, diced
  • 8 strawberries, whole, beautiful for garnish
  • 6 tablespoons raspberry sorbet
  • 15 mint leaves, torn apart
  • 1 (24 ounce) bottle Brut champagne or 1 (24 ounce) bottle prosecco

Directions

  1. Slice the whole strawberries vertically, just halfway up to the crown. Set aside to use as garnish.
  2. Just before serving, place a tablespoon of sorbet in the bottom of a champagne flute. Place the mint leaves and some chopped strawberries in the glass and pour in the champagne, being careful not to full it so much that it froths over.
  3. Garnish each glass (makes 4-6 with a sliced strawberry and serve immediately.
  4. *I had to enter a size for the bottle of champagne, but I'm not sure how much is in a bottle. Just use a standard size bottle of champagne.