1 pound fresh or thawed frozen strawberries, roughly chopped 1 cup granulated sugar 2-inch piece of peeled fresh ginger 1 cup water 1/4 cup fresh lemon juice 1 bottle 750ml semi-dry champagne, sparkling wine, or 24 fluid ounces of ginger ale
INGREDIENTS
1
In a medium saucepan, combine the strawberries, sugar, ginger and water. Bring to a boil over medium-high heat.
2
Remove and discard the ginger. Pour the mixture through a fine-mesh sieve or strainer, pressing on the solids to extract as much juice as you can. Add the lemon juice and allow the mixture to come to room temperature before placing in the refrigerator to chill.
3
Just before serving, add about one ounce of the strawberry syrup to six champagne flutes. Slowly fill each glass partially with the champagne. Once the champagne has stopped fizzing, continue to fill each glass to the top.
Yield
1 cocktail
calories
37 kcal per serving
caRBS
2.6 g per serving