Strawberry Champagne Soup (Hot or Cold!

• Produce

  • 1 Basil, fresh
  • 16 Strawberries, large

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 pinch Salt
  • 1 1/4 cup Sugar

• Beer, Wine & Liquor

  • 1 cup Champagne or prosecco

• Liquids

  • 1 1/2 cup Water

Found on thecookierookie.com

Description

Ingredients

• 1 cup champagne or prosecco
• 1 cup plus 1/4 cup sugar, divided
• 1 1/2 cup water
• pinch salt
• 16 large strawberries, hulled
• 1/2 cup balsamic vinegar
• fresh basil for garnish

Directions

• Combine champagne, 1 cup sugar, and 1 1/2 cup water in a small saucepan and heat over medium high heat. Stir to dissolve the sugar. Once bubbling, reduce to a simmer and cook for 2 minutes.
• Remove from the heat and pour into a high powered blender.
• Add the strawberries and salt and blend on high until fully pureed and smooth.
• Pour mixture though a fine mesh strainer and back into the small saucepan.
• Meanwhile, cook the balsamic and 1/4 cup sugar over medium heat for about 8 minutes until it has reduced slightly and become syrupy.
• If serving hot, serve the soup right away garnished with fresh basil, drizzled with 1 tablespoon of the balsamic reduction, and sliced strawberries. If serving cold, chill for 1 hour and then serve garnished the same way.
• Enjoy!