Champagne pairs beautifully with berries, and lusciously with strawberries in particular. The acids in the berries prompts the champagne to release lots of tingly little bubbles that tickle the nose and delight the palate.
- fresh strawberries, cleaned and hulled, cut in half
- lemon juice
- Champagne or sparkling wine
- Cut, hull and rinse the strawberries. Place in a mixing bowl.
- Sprinkle with some sugar and squeeze just a little lemon juice over them. Toss and refrigerate 30 minutes. Toss again to ensure the sugar is dissolved.
- Spoon two halves of strawberries into each champagne flute.
- Pour Champagne or sparkling wine into each flute just about half way up the glass, about 4 ounces.
- Each bottle produces about 6 glasses of champagne.