Strawberry Lime And Champagne Food

LIME STRAWBERRY CHAMPAGNE

Steps:

• Chill flutes in the freezer for about 15 minutes.
• Puree strawberries in a food processor.
• Squeeze one lime into the processor and mix.
• If you want to serve it cold, chill it in the freezer for 15 minutes or at least for 1 hour in the refrigerator.
• Fill ¼ of flutes with strawberry and lime mixture. Pour a little champagne over it. Give it a stir with a spoon and carefully fill the rest of the glasses with champagne.
• Garnish with fresh strawberries and serve.

STRAWBERRY LIME CHAMPAGNE COCKTAIL

Steps:

• Mix the strawberry purée with the lime juice and pour it into a champagne flûte. Carefully top with the champagne and garnish before serving immediately.

STRAWBERRY SUNSHINE COCKTAIL

Steps:

• Add strawberries and limes into a large mortar or bowl. Crush together to extract juices. Add mint and crush to incorporate the flavors. Add strawberry syrup and pour into a pitcher. Add Champagne and stir. Serve in ice filled glasses and garnish with strawberry slices.

STRAWBERRY, LIME AND CHAMPAGNE COCKTAIL

Steps:

• In a small saucepan, combine the sugar with 1/2 cup water and simmer the mixture for 5 minutes, or until the sugar is dissolved.
• Let the sugar syrup cool completely. In a food processor, pur`the strawberries with their syrup and the lime juice, transfer the mixture to a large punch bowl, forcing it through a fine sieve if desired, and stir in the sugar syrup, the brandy, and the club soda.
• Chill the mixture, covered, until it is cold. Add the champagne slowly just before serving and serve the punch in punch glasses, each garnished with a strawberry slice and a lime slice.

STRAWBERRY, LIME, AND CHAMPAGNE

Steps:

• In a small saucepan, combine the sugar with 1/2 cup water and simmer the mixture for 5 minutes, or until the sugar is dissolved. Let the sugar syrup cool completely. In a food processor, purée the strawberries with their syrup and the lime juice, transfer the mixture to a large punch bowl, forcing it through a fine sieve if desired, and stir in the sugar syrup, the brandy, and the club soda. Chill the mixture, covered, until it is cold. Add the champagne slowly just before serving and serve the punch in punch glasses, each garnished with a strawberry slice and a lime slice.

CHAMPAGNE INFUSED STRAWBERRY SOUP

Steps:

• In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.
• Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
• Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
• Serve in soup bowls with a scoop of ice cream, sorbet, or plain/vanilla/lemon yogurt. Or just plain! Garnish with mint leaves.