La Fraise

"Cocktails are required at brunch, and this is one of my favorites," says Bobby.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Yield: 4 servings
Save Recipe

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

1/2 vanilla bean, split lengthwise and seeds scraped 

1 teaspoon fresh lemon juice

1 750-ml bottle rose champagne, cold

Directions

  1. 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.
  2. 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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

La Fraise