Champagne Infused Strawberry Soup
For this unusual champagne recipe, you’ll need to put a good squeeze of fresh lemon juice, a decent lashing of champagne – between 5 and 7 ounces – and a dollop of dry mustard in a blender.
Don’t forget the strawberries, of course – a couple of pots should be plenty. Add to this a similar dashing of honey and a sprinkling of salt, then, after freeing any up from the sides you’ll want to put your mixture into an air-tight container and store in a dark, cool place.
If this doesn’t seem eclectic enough for you, have no fear. The Internet is rife with variations on this theme, many of which include orange juice (around 7 or 8 ounces) and green peppercorns.
