1 pound strawberries 1 cup granulated sugar
2-inch piece peeled fresh ginger 1 cup water
1/4 cup fresh lemon juice 1 bottle (750ml) semi-dry champagne
Prepare the puree.
In a medium saucepan, combine the strawberries, sugar, ginger and water water. Bring to a boil over medium-high heat.
Simmer for 15 minutes.
Lower the heat to medium-low and simmer until the strawberries are broken down and softened. Add lemon juice.
Extract the juice.
Pour mixture through a fine-mesh strainer, pressing on the solids to extract as much juice as you can. Chill the juice for four hours.
Serve and enjoy!
Add 1-ounce of the strawberry syrup to a champagne flutes Slowly fill each glass with the champagne.