Champagne infused fruit
A good friend of mine recently got married and I was thrilled to learn that she wanted to have a bachelorette party picnic on one of the local islands. I quickly offered to create the menu for the event and was very pleased when I came across the idea for champagne infused fruit online.
On the day of the bachelorette party, sleep deprived and armed with sweet potato biscuits, mason jar quiche, pesto and wine bottles full of sweet tea, we ventured out to to Peaks Island and nestled down on the sand. Caught between a field of purple wild flowers and the sea, I began to think of all the other fruits that could easily be infused with champagne. If you know me at all, you surely know that I am a sucker for sparkling wine of any kind, so you can imagine how excited I was to stumble across the idea of infusing it into fruit.
This is a very simple recipe that requires little muss or fuss and can be made overnight. Experiment with this any way you please!
:: Some fruits and combinations to consider ::
- Tangerine and cracked cardamom pods
- Strawberries and basil
- Blueberries and mint
1 bottle champagne or sparkling wine
Fruit of your choice
1 Mason jar with lid
Wash your fruit and prepare as necessary ( remove stems, peel your tangerines, ball your melons, etc. ). Place in jar and pour champagne over the fruit. Screw lid on tightly and keep in fridge overnight.
Add to your favorite cocktail (or mocktail), iced tea or lemonade. Bonus, you'll have a sweet, fruity bubbly to sip upon once the fruit is removed.
Please drink with care