Champagne Infused Strawberry Soup

1. 1

   In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil.

2. 2

   Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.

3. 3

   Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.

4. 4

   Serve in soup bowls with a scoop of ice cream, sorbet, or plain/vanilla/lemon yogurt. Or just plain! Garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

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