Scale

1 (750 ml) bottle chilled Brut Prosecco or Cava

1 cup fresh or frozen strawberries, hulled

1–2 tablespoons sugar or simple syrup (optional, to taste)

Fresh strawberry slices or whole small strawberries for garnish

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1. Place hulled strawberries and optional sugar or simple syrup into a blender.

2. Blend on high until completely smooth to create a strawberry puree.

3. Strain the puree through a fine-mesh sieve if you prefer a smoother, seedless texture.

4. Pour 1–2 ounces of strawberry puree into the bottom of each chilled champagne flute.

5. Slowly top with chilled sparkling wine, tilting the glass slightly to control the bubbles.

6. Gently stir once if needed to combine.

7. Garnish with a fresh strawberry slice and serve immediately.

Use Brut sparkling wine to balance the sweetness of the strawberry puree.

Chill both the sparkling wine and the glasses for the best flavor and fizz.

Strawberry puree can be made up to 3 days ahead and stored in the refrigerator.

For a non-alcoholic version, substitute sparkling white grape juice or sparkling cider.

Add a splash of elderflower or orange liqueur for an extra layer of flavor.