Champagne Strawberries Recipes

STRAWBERRY CHAMPAGNE

Steps:

• Place the strawberries and lemon juice in a blender or food processor. Puree until smooth.
• Spoon 1 to 2 tablespoons of the puree into the bottom of a champagne flute and top with champagne. With a long spoon, very gently stir. Garnish with a fresh strawberry slice and sip away!

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
• Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
• Line a baking sheet with parchment paper.
• Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
• Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
• While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
• Transfer to the refrigerator to set for 30 minutes, up to overnight.
• Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
• Enjoy!

CHAMPAGNE STRAWBERRIES

Steps:

• Place the strawberries in a large bowl.
• Pour in the champagne and mix in the vodka; set aside for 1 hour.
• Drain the strawberries and pat dry with paper towels.
• Roll strawberries in sugar.
• Transfer strawberries to a serving plate and serve.

STRAWBERRY CHAMPAGNE

Steps:

• In champagne flutes pour in strawberry puree. Pour champagne over it to blend. It should have a pink blush to it.

CHAMPAGNE AND STRAWBERRY SHOTS

Steps:

• Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes. Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
• Transfer the gelatin to a large bowl and stir in the champagne. Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.
• Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.
• Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.
• Spoon the champagne mixture into the strawberries and stand them in a baking dish. Refrigerate until firm, about 1 hour. Garnish with mint leaves and serve.

STRAWBERRY CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.

STRAWBERRY CHAMPAGNE COCKTAIL

Steps:

• Rinse and haul strawberries except one, leave with haul on used for decoration.
• Put the rest of the strawberries in a blender.
• Add vanilla, lemon juice, and sugar and puree.
• Pour into a tall champagne glass.
• Fill glass with ice cold champaign.
• Cut an opening in the bottom of the remaining strawberry and slide on edge of glass.
• Enjoy.