- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 106
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 106
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
- Make a simple syrup: Add the sugar and 1 cup water to a small saucepan and heat over low heat until the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge, about 45 minutes.
- Add the strawberries and lemon juice to a blender with the cold simple syrup; blend until smooth. Strain through a fine-mesh strainer to remove the seeds. Transfer to a pitcher and chill until ready to use.
- To serve, add about 2 tablespoons of the strawberry puree to a champagne flute and top off with the chilled rose.
