“Cocktails are required at brunch, and this is one of my favorites,” says Bobby.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1/2 pint fresh strawberries, preferably wild, or fraises des bois
- 2 tablespoons sugar, or more to taste
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1 teaspoon fresh lemon juice
- 1 750-ml bottle rose champagne, cold
Instructions
- Combine the strawberries and sugar in a bowl and let sit at room temperature for 15 minutes. Mash using a potato masher or a fork into a chunky puree. Add the vanilla bean pod and seeds and the lemon juice. Cover and refrigerate for at least 1 hour or up to 4 hours. Discard the vanilla bean before serving.
- Put 4 champagne flutes in the freezer at least 15 minutes before serving. Remove the flutes from the freezer and put a tablespoon or two of the strawberry puree and the liquid into each flute. Fill the glasses to the top with champagne.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 195 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |