Posted on
Tuesday, March 29, 2011
3/29/2011 02:57:00 PM
| By:
Homemade Chef
Category:
STRAWBERRY MUDDLE
· ½ cup sugar
· ½ cup water
· 1 ½ cups chopped hulled strawberries
· 6 thin lemon slices
· Ice cubes
· 1 750-ml bottle chilled Prosecco
Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup.
Divide strawberries among six 6- to 8- ounce glasses; add 1 tablespoon syrup to each and mash with muddler or handle of wooden spoon. Add lemon slice to each and mash to release flavor. Add several ice cubes to each glass then fill with Prosecco.
PLUOT AND PROSECCO FIZZ
· ½ cup sugar
· ½ cup water
· 2 lemons
· 1 pound pluots, halved, pitted, coarsely chopped
· 1 750-ml bottle Prosecco or cava, chilled
Bring sugar and water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD Simple syrup can be made 1 week ahead. Cover and refrigerate.
Using vegetable peeler, remove lemon peel (yellow part only) lengthwise in eight ¼- to ½-inch wide strips and set aside. Juice lemons. Place pluots, 6 tablespoons simple syrup, and 2 tablespoons lemon juice in food processor; puree until small flecks of pluot remain. Strain.
Measure 3 tablespoons pluot puree into each of 8 champagne glasses. Fill with sparkling wine. Drizzle 2 to 3 drops lemon juice over. Garnish with lemon peel.
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