Champagne with Strawberries

Chill the champagne and glasses. Place the bottle of champagne in the refrigerator for at least 1 hour before serving or for 10-15 minutes in a bucket of ice and water (half the volume of the bucket with ice and water). Put the glasses in the refrigerator for 20-30 minutes or chill them in the same way in a bucket of ice before serving.

Wash the strawberries under cold, running water. Drain in a colander, then gently dry with a paper towel. Remove the green stems (the so-called calyx) using a small knife or a special peeler — insert the blade next to the stem and twist it to avoid damaging the fruit.

If you are using sugar, prepare a simple syrup: in a small saucepan, combine 50 g of sugar and 60 ml of water. Heat over medium heat, stirring with a wooden spoon, until the sugar is completely dissolved (this usually takes 2-3 minutes). Do not let it boil longer than necessary — the syrup should be clear. Remove from heat and cool to room temperature.

In the blender, add the washed and cleaned strawberries (300 g), add 60 ml of lemon juice and — if you want a sweeter purée — 2-3 tablespoons of prepared and cooled syrup (about 30-45 ml). Blend on high speed for 30-60 seconds until you achieve a smooth, uniform consistency. If you don't have a blender, use a masher or fork and thoroughly mash the strawberries in a bowl.

Transfer the purée to an airtight container or bowl and place it in the refrigerator for at least 10 minutes — chilled purée mixes better with chilled champagne and won't warm it up when pouring.

For each serving, prepare a flute glass. Add about 15 ml (about 15 g) of strawberry purée to the bottom of each glass — use a teaspoon or a small dispenser. If you want a stronger flavor, add 10-15 ml of strawberry liqueur to the glass (optional). Then, very slowly pour in the champagne: hold the glass at an angle of about 45° and pour the wine slowly down the side of the glass until it reaches 3/4 of the height. This will help maintain the fizziness and reduce foaming.

Decorate each glass: hang a thin slice of strawberry or half of a small fruit on the rim and add a sprig of fresh mint (if using). Gently press the mint leaves on top to release their aroma, but do not crush them too much, as they will become bitter.

Serve immediately after preparation — the cocktail tastes best fresh when the bubbles are active. If you are preparing more glasses than you serve at once, chill them and serve in batches so the champagne doesn't lose its fizz.

If there is leftover purée, pour it into an airtight container and place it in the refrigerator (max 48 hours). Rinse empty champagne bottles and dispose of them according to local recycling regulations or keep them as decoration.