Best Strawberry And Champagne Ice Recipes

Strawberry Champagne image

Provided by Erin Clarke / Well Plated

Categories Drinks

Time 5m

Number Of Ingredients 4

1 cup hulled strawberries (fresh or frozen)
½ ounce (1 tablespoon) freshly squeezed lemon juice
1 bottle (750 ml) brut champagne or sparkling wine
Fresh strawberries (for garnish)

Steps:

Place the strawberries and lemon juice in a blender or food processor. Puree until smooth.
Spoon 1 to 2 tablespoons of the puree into the bottom of a champagne flute and top with champagne. With a long spoon, very gently stir. Garnish with a fresh strawberry slice and sip away!

Nutrition Facts : ServingSize 1 (of 4), Calories 100 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, Sugar 3 g

Champagne and strawberry ice cubes image

Provided by Layla Pujol

Time 10m

Number Of Ingredients 3

Ripe fresh strawberries (sliced or diced)
Champagne or your choice of sparkling wine (cava, prosecco, brut - can also use a sweeter wine like Moscato or Riesling)
Ice cube molds or trays (can use regular cube molds or shapes like hearts, stars, etc)

Steps:

Fill the ice cube trays with the diced or sliced strawberries.
Carefully pour the sparkling wine over the fruit into the trays.
Freeze for about 4-6 hours or until solid enough to remove (exact time will vary based on the temperature of your freezer). The champagne ice cubes will not freeze 100% the way water would, but should be solid enough to remove and use in drinks.

Strawberry and Champagne Ice image

Yield Makes about 4 cups

Number Of Ingredients 8

3/4 cup plus 2 tablespoons sugar
3/4 cup water
5 1/4 cups hulled fresh strawberries (about three 12-ounce baskets), halved
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
1 1/2 cups cold extra-dry Champagne
Fresh mint sprigs

Steps:

Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Bring to simmer. Remove from heat; cool syrup completely.
Purée 3 cups strawberries in blender just until smooth. Strain puree through fine strainer.
Transfer sugar syrup and 1 1/2 cups strawberry purée to large bowl (reserve any remaining strawberry purée for another use). Stir in corn syrup, lemon juice and vanilla. Refrigerate mixture until cold, about 2 hours.
Stir Champagne into strawberry mixture. Process in ice cream maker according to manufacturer's instructions. Transfer strawberry ice to container; freeze until firm, at least 4 hours. (Can be made 1 day ahead. Keep strawberry ice frozen. Cover and chill remaining strawberries.)
Toss remaining 2 1/4 cups strawberries with 2 tablespoons sugar in large bowl. Let stand until juices form, about 1 hour. Divide strawberries among 6 dessert cups. Top each serving with 1 scoop strawberry ice. Garnish with mint.