Time: 30 min.
Complexity: easily
Servings: 8

Cold strawberry and champagne soup appetizer - detailed recipe.

Ingredients:

• 9 cups strawberries
• 4 tbsp of water
• 1 cup of sugar
• Juice of 1 lemon
• 1/2 cup champagne
• 6 mint leaves, plus more for garnish
• Lemon sorbet or lime-yogurt ice cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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strawberry, champagne, lemon juice, mint, sorbet

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Preparation:

Step 1
• In a small saucepan, bring water, sugar, strawberries, lemon juice, and champagne to a boil. Simmer for 10 minutes, then add the mint. Cool to room temperature.
Step 2
• Pour the mixture into a blender and puree with an immersion blender, then pass through a sieve. Cover and chill in the refrigerator for 3 hours.
Step 3
• Serve the soup appetizer in shot glasses with a scoop of ice cream or sorbetGarnish with strawberry slices.

Votes: 1

Author of the recipe - Sarah Moulton (USA) – chef, TV presenter, culinary writer