Strawberry Champagne Food

STRAWBERRY CHAMPAGNE

Steps:

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

STRAWBERRY CHAMPAGNE

Steps:

• Hull the strawberries, then wash and drain in a sieve.
• Add the mint leaf to the sieve, then push the strawberries through the sieve into a bowl, using the back of a spoon (you're not really after the pulp, just the juice.) Chill until ready to serve.
• Divide the strawberry purée between six Champagne glasses, then carefully top up with bubbly and enjoy!

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!

STRAWBERRY CHAMPAGNE SOUP

Steps:

• Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

STRAWBERRY COTTON CANDY CHAMPAGNE COCKTAIL RECIPE BY TASTY

Steps:

• Make 4-5 cuts along the length of the strawberry, starting from the pointed end until just before the stem end. Fan the slices apart with your fingers, and set aside.
• Separate the cotton candy into two balls. Cut a slit in the center and push the fanned strawberry inside, sealing up the hole afterwards.
• Slice half of the lime into rounds, saving the other half for later. Make a single cut on each lime slice, starting from the center and cutting through the rind.
• In a large pitcher or jug, mix the vodka and rose. Squeeze the juice from reserved lime half into the mixture, then add champagne.
• Place the strawberry-stuffed cotton candy balls into two separate martini glasses.
• Place the lime slices on the side of the glass.
• Pour the drink mixture around the sides of the cotton candy in a circular motion, and watch it dissolve to reveal the strawberry inside!
• Enjoy!

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.

STRAWBERRIES WITH CHAMPAGNE AND GRAND MARNIER

Steps:

• Wash strawberries and drain. Remove stems and cut in half. Place in bowl with other ingredients. Place in refrigerator and chill for at least an hour. Serve in balloon or goblet glasses.

STRAWBERRY CHAMPAGNE SORBET

Steps:

• Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves.
• Remove sugar syrup from heat; cool.
• Place thawed strawberries in container of an electric blender or food processor; process until smooth.
• Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice.
• Discard pulp and seeds.
• Stir lemon juice, sugar syrup, and champagne into strawberry puree.
• Cover and freeze at least 4 hours.
• Position knife blade in food processor bowl; add frozen mixture, and process until smooth.
• Return to pan and freeze until firm.
• Repeat processing procedure, and return mixture to pan; freeze until firm.
• Spoon into glasses, and serve with fresh strawberries.

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!