Recipe courtesy of Sara Moulton

Champagne Infused Strawberry Soup

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  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Inactive: 3 min
  • Cook: 15 min
  • Yield: 8 servings
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4 cups water

9 cups strawberries (frozen can be used)

1 cup sugar

1 lemon, juiced

1/2 cup Champagne

6 mint leaves, plus more, for garnish

Lime sorbet, (lemon yogurt or vanilla ice cream may be substituted)


  1. In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
  2. Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
  3. Serve in soup bowls with a scoop of ice cream or sorbet. Garnish with mint leaves.