Recipe courtesy of Ree Drummond

Strawberry Rose Bellini

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  • Level: Easy
  • Total: 1 hr (includes chilling time)
  • Active: 10 min
  • Yield: 8 to 10 servings
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  1. Make a simple syrup: Add the sugar and 1 cup water to a small saucepan and heat over low heat until the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge, about 45 minutes.
  2. Add the strawberries and lemon juice to a blender with the cold simple syrup; blend until smooth. Strain through a fine-mesh strainer to remove the seeds. Transfer to a pitcher and chill until ready to use.
  3. To serve, add about 2 tablespoons of the strawberry puree to a champagne flute and top off with the chilled rose.
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