"To make sugar syrup, boil 1 cup sugar with 1 cup water until sugar dissolves completely, and chill. The syrup will last a few weeks in the refrigerator." —Ina Garten
Makes 6 servings
- 1 pint (2 cups) ripe strawberries, hulled
- 2½ Tbsp. sugar syrup
- 1 tsp. Grand Marnier
- 6 orange zest strips, for garnish
- 1 (750 ml) bottle prosecco, chilled
Active time: 5 minutes
Total time: 1 hour
Place strawberries in the bowl of a food processor fitted with a steel blade and puree until completely smooth. Pour strawberry liquid into a fine-meshed sieve and press to make a seedless puree. Discard seeds. Add sugar syrup and Grand Marnier to puree, and refrigerate until very cold.
When ready to serve, rub the rim of each glass with orange zest. Pour cold prosecco into champagne glasses until they're each ¾ full. Carefully stir 2 Tbsp. puree into each glass and serve very cold.
Recipe adapted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. To be published by Clarkson Potter on October 30, 2012.
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Printed from Oprah.com on Friday, December 6, 2013
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