Champagne Strawberry Bubble Float

June 7, 2010 8:37:18 AM PDT
Courtesy: Chef Kevin Hickey, Seasons Restaurant

Rose Champagne 1 bottle

Wild Strawberries 1 cup

Vanilla Bean Simple Syrup to taste

Tapioca Pearls 1 package

Juice wild strawberries and add vanilla bean simple syrup to taste for sweetness. Place in a shallow pan in the freezer and allow it to freeze. Break it up with a fork to "fluff" it and return to the freezer. Repeat at least three times.

Cook mini tapioca pearls according to package directions and add 1 Tbl. of syrup to coat.

Place pearls in the bottom of a chilled champagne flute, fill 2/3 with Champagne, top with strawberry granite and garnish with a strawberry and mint leaf.

Purchase the extra wide straws to serve in the floats at the Asian market you get the tapioca pearls at.


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