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.
