Fabulous Recipe: Strawberry Soup with Champagne and Mint
You might call this a coulis, which is a term for a purée of fruit and sugar. But I’ve added the fresh quartered strawberries, champagne, and sorbet, transforming it into a full-fledged soup. What I love about this dessert is it’s really just a simple blend of several basic ingredients. Yet what could be more elegant than a strawberry soup with champagne? It’s also a tremendously welcome refresher after a tantalizingly meal.
- 2 cups unsweetened frozen strawberries, thawed
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 pounds fresh strawberries, cleaned and hulled
- 4 tablespoons finely sliced mint
- 2 pints lime sorbet
- 2 cups (1/2 bottle) champagne
1. In a blender, purée the frozen strawberries. Pass through a sieve into a large mixing bowl to remove the seeds. Add the sugar and lemon juice and mix well.
2. Cut the fresh strawberries into the quarters, add to the bowl, and mix well. Stir in the mint, then place the bowl in the refrigerator for at least 1 hour prior to serving. To serve, divide the berry mixture evenly among 8 serving bowls.
3. Add a scoop of the ime sorbet to each bowl, and top each with chilled champagne at the table.
NOTE: As an alternative, you could use ripe fresh strawberries to make the purée. Simply wash and trim, then pass the strawberries through a food mill, and proceed with the recipe.