Better Homes & Gardens - Best of Summer Recipes - - Garden Mixology -

PREP 40 min­utes STAND 1 hour

3 lemons

3 16- oz. pkg. frozen unsweet­ened

whole straw­ber­ries

1 cup sugar

³∕4 cup honey

¹∕2 cup water

2 tsp. whole pink pep­per­corns


¹∕2 cup fresh sage leaves

4- 6 cups ice cubes

2 750- ml bot­tle cham­pagne

Fresh berries (op­tional)

1. Re­move 1 Tbsp. zest and squeeze ¹∕2 cup juice from lemons. For syrup, in a 4- qt. Dutch oven com­bine the next five in­gre­di­ents (through pep­per­corns, if de­sired) and the lemon zest and juice. Cook, un­cov­ered, over medium heat un­til boil­ing, stir­ring fre­quently. Re­move from heat. Stir in sage. Let stand, un­cov­ered, 1 hour. Press straw­berry mix­ture through a fi ne mesh sieve; dis­card solids.

2. To serve, com­bine the syrup and ice cubes. Slowly add cham­pagne. If de­sired, serve with ad­di­tional fresh sage and berries. Makes 14 serv­ings. TO MAKE AHEAD Pre­pare as di­rected through Step 1. Cover and chill straw­berry syrup up to 3 days. To serve, con­tinue as di­rected in Step 2.

EACH SERV­ING 220 cal, 0 g fat, 0 mg chol, 3 mg sodium, 41 g carb, 2 g fi ber, 33 g sug­ars, 1 g pro.

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