A refreshing summer strawberry elderflower cocktail infused with fresh strawberry puree, elderflower liqueur, vodka, and finished with dry Italian prosecco.
strawberry slices, cut halfway through for garnishing
Instructions
Make the Strawberry Puree: Place the strawberry halves in a small food processor and puree until very smooth. Strain the puree through a fine meshed sieve, pressing down with a spatula repeatedly to extract all of the puree, into a medium bowl or measuring cup. This quantity should yield roughly 2 ounces of strained strawberry puree.
Assemble: Transfer the strawberry puree to a champagne flute. Add the elderflower liqueur and vodka, and stir with a cocktail spoon. Tilting the glass, slowly add the prosecco. Stir gently, garnish with a strawberry slice, and served immediately.
Tips for Success:
Strawberry puree can be prepped ahead of time and stored in an airtight container in the fridge for 2 to 3 days. Multiply quantities as desired to serve a crowd.
While I prefer the texture of strained strawberry puree (it is much more visually attractive and smoother in texture), this step is not required.
Ideally, this cocktail should be prepared very ripe, sweet spring strawberries.