Champagne Infused Strawberry Soup Recipes

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.

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.

Steps:

• Bring water, orange juice, sugar, cinnamon stick, salt, honey and green peppercorns to a simmer.
• Let stand for one hour.
• Strain mixture through a fine-meshed strainer and pour over the strawberries.
• Put the strawberries in a blender.
• Puree until mixture is smooth.
• Stir in the lemon juice and champagne.
• Serve chilled.

Steps:

• Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium-high heat. Simmer for approximately 10 minutes, then add mint leaves. Remove from heat and let cool. Blend mixture together in a mixer or food processor, then strain through a sieve.
• Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium-high heat. Let cool, then stir in lime juice and sour cream. Churn in an ice cream maker until proper consistency is achieved.
• To serve: Divide blackberry soup into four equal parts and pour into separate bowls. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.

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.

Steps:

• In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.