La Fraise

"Cocktails are required at brunch, and this is one of my favorites," says Bobby.

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 pint fresh strawberries, preferably wild, or fraises des bois
  • 2 tablespoons sugar, or more to taste
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1 teaspoon fresh lemon juice
  • 1 750 -ml bottle rose champagne, cold
Directions
  • Combine the strawberries and sugar in a bowl and let sit at room temperature for 15 minutes. Mash using a potato masher or a fork into a chunky puree. Add the vanilla bean pod and seeds and the lemon juice. Cover and refrigerate for at least 1 hour or up to 4 hours. Discard the vanilla bean before serving.

  • Put 4 champagne flutes in the freezer at least 15 minutes before serving. Remove the flutes from the freezer and put a tablespoon or two of the strawberry puree and the liquid into each flute. Fill the glasses to the top with champagne.

  • Photograph by Steve Giralt


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