Categories: Cocktail

Ingredients

• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 1 cup water
• 1/3 cup fresh mint leaves
• 2 pints fresh strawberries, hulled
• 1 cup fresh lemon juice
• 1 (750 ml) bottle dry sparkling wine, chilled

Directions

1. In a small saucepan, combine ¾ cup sugar, water, and mint; bring to a boil over medium heat, stir to dissolve the sugar.

2. Remove from heat and let set for 15-20 minutes, letting the mint infuse the sugar syrup.

3. Strain syrup through a fine-mesh strainer and let cool for 10 minutes.

4. Meanwhile, in a blender or food processor, process the strawberries and remaining 2 tablespoons sugar until smooth.

5. In a 1 ½ quart container, combine strawberry puree and lemon juice; add in mint syrup; stir; chill until very cold.

6. When ready to serve, divide the strawberry-lemon base equally among 8-10 champagne flutes; top with sparkling wine and serve.

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