Cold strawberry and champagne snack appetizer – a detailed recipe cooking.
Recipe author – Sarah Molton (USA) – Chef, TV presenter, culinary writer
Time: 30min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 9 tbsp. strawberries
- 4 tbsp. water
- 1 tbsp. Sahara
- Juice 1 Lemon
- 1/2 tbsp. champagne
- 6 mint leaves, plus more, for decoration
- Lemon sorbet or lime and yogurt ice cream
Recipes with similar ingredients: strawberries, champagne, lemon juice, mint, sorbet
Recipe preparation:
- In a small saucepan, boil water with sugar, strawberries, lemon juice and champagne. Cook for 10 minutes, then add the mint. Cool to room temperature.
- Pour into a blender bowl, and mash with an immersion blender, then pass through a sieve. Cover and refrigerate in refrigerator for 3 hours
- Serve the appetizer soup in shots with a scoop of ice cream or sorbet. Garnish with strawberry slices.
