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Strawberry Champagne Cocktail

Last weekend, we were lucky enough to be invited to a brunch. The thing about being an okay cook is that people rarely never invite us over. We have people over all the time. I love cooking and entertaining other people. At this point in my game, I have gotten pretty good at it. I will definitely share my tips for throwing a good party in a later post. But imagine my delight when someone invited me and my family over for a meal! I was giddy for days leading up to it. Really Bree? Get a grip. But I was. Giddy. But me being me, I had to make a few things to bring to say thank you. I had a pint of gorgeous strawberries that I needed to use. Hmmm… strawberries and ? Champagne! Truth be told, this concoction would taste good on just about anything. Pancakes, toast, muffins, ice cream, or swirled into your oatmeal or yogurt.

To make the strawberry puree:

2 pints strawberries
1/4 cup sugar (to taste)
juice of 2 lemons

To make the cocktail:

one bottle of champagne
lemon for garnish (optional)

Slice the berries and put them in the blender. Squeeze the lemon juice in and add the sugar.

Puree until smooth.

Put through a sieve to get the seeds out. I like a smooth puree. If you like seeds, by all means, skip this step.

Put the puree in a cute jar. Or Tupperware. Whatever works.

If I had to guess, I would say that this is enough puree for 2 bottles of champagne. Perhaps I don’t have to guess. It was a really fun brunch, what can I say?

I used about 2-3 big spoon fulls of puree and mixed it around. A squeeze of extra lemon and you have a delightful, brunch (or anytime) cocktail.

When someone is nice enough to share a meal with you, you should never go empty handed. This is a perfect little hostess gift to say thank you for having a perfect afternoon with good friends and amazing food.

Print

Strawberry Champagne Cocktail


Ingredients

  • To make the strawberry puree:
  • 2 pints strawberries
  • 1/4 cup sugar (to taste)
  • juice of 2 lemons
  • To make the cocktail:
  • one bottle of champagne
  • lemon for garnish (optional)

Instructions

  1. Slice the berries and put them in the blender. Squeeze the lemon juice in and add the sugar.
  2. Puree until smooth.
  3. Put through a sieve to get the seeds out. I like a smooth puree. If you like seeds, by all means, skip this step.
  4. Put the puree in a cute jar. Or Tupperware. Whatever works.
  5. If I had to guess, I would say that this is enough puree for 2 bottles of champagne. Perhaps I don’t have to guess. It was a really fun brunch, what can I say?
  6. I used about 2-3 big spoon fulls of puree and mixed it around. A squeeze of extra lemon and you have a delightful, brunch (or anytime) cocktail.

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  1. Memoria

    March 23rd, 2010 at 11:42 am

    The purée looks refreshing! I just bought some strawberries. I should make a bit of purée as well. Thanks for sharing your lovely photos and this great idea.

  2. Laurie

    March 23rd, 2010 at 11:45 am

    Nice! It reminds of when I worked in a resto/bar we had a similar kinda puree for Daiquiris and Margaritas. But we’d use frozen berries. and concentrate juice. and syrup. ok it was nothing like it. this one is so much nicer! It makes me want to sit on a patio in the sun and pretend I’m on vacation.
    Also, I looooove your blog! Great recipes and your pics are awesome!
    L.:)

  3. Brenda Bisharat

    March 23rd, 2010 at 2:28 pm

    Love this idea… I have a brunch coming up in April, and I am going to try this! It is for my Mom and she loves strawberries!

  4. Shaheen

    March 23rd, 2010 at 11:44 pm

    I love this idea! I have strawberry puree in my freezer so I can have them all year round!

  5. katherine

    April 8th, 2011 at 11:25 am

    I’m going to do something similar for my anniversary. (I googled this and it’s just how I want to make it so yay, me. But I’ve seen your blog before and love it.) I wanted to say, I feel your pain. My husband’s an awesome cook, he does most of the cooking, and I swear our friends are too intimidated too invite us over.

  6. bakedbree

    April 8th, 2011 at 7:34 pm

    I know! I like food more than anyone I know, so they should not be intimidated to cook for me.

  7. Silvia Sartori

    February 1st, 2012 at 9:32 am

    How do I get the recipes in Portuguese? because when I put the translator is a mess.

    Como faço para conseguir as receitas em portugues ? pois quando coloco no tradutor fica tudo confuso.

  8. bakedbree

    February 9th, 2012 at 3:44 pm

    I am not sure, I have never used a translator. Sorry.

  9. Nona

    April 15th, 2012 at 3:29 pm

    Strawberries are fresh now, would it be possible to make the puree and freeze to use my daughters beach wedding next month?

  10. bakedbree

    April 15th, 2012 at 4:06 pm

    Sure, I don’t see why not.

  11. The Cozy Herbivore

    May 24th, 2012 at 4:49 pm

    What a gorgeous recipe! I love champagne cocktails, and this seems like just the thing to highlight the beautiful strawberries I got in my CSA this week. I can’t wait to try it– love the addition of lemon.

    I wrote a compilation post about my favorite strawberry recipes (https://bit.ly/Kx5aYE) and I sure did include a link to this lovely cocktail. I’m so happy I stumbled upon your site– I really enjoy your writing and your photos!

  12. bakedbree

    May 24th, 2012 at 10:24 pm

    Thank you very much! And thanks for including me. 🙂

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