Champagne Infused Strawberry Soup
This is from the food network.
- 4 cups water
- 9 cups strawberries (frozen can be used)
- 1 cup sugar
- 1 lemon, juice of
- 1/2 cup champagne (or sparkling wine)
- 6 mint leaves, plus more, for garnish
- lime sorbet (soy yogurt or soy vanilla ice cream may be substituted) (optional)
In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.
Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
Blend together with an immersion blender or in a standing blender, then strain through a sieve.
Chill in the refrigerator, covered, for 3 hours.
Serve in soup bowls with a scoop of soy ice cream, sorbet, or plain/vanilla/lemon soy yogurt. Or just plain! Garnish with mint leaves.