If you ever find yourself with a surplus of strawberries after picking, puree the extra and make a delicious summer cocktail. Any excess puree can also be stored in the freezer for future use; however, strawberry cocktails are popular at my house and there is rarely much leftover puree.
Experiment with any ripe fruit as you progress through the holidays. We’ve previously posted strawberry cocktail recipes: Homemade Strawberry “Fruli” and strawberry-tarragon simple syrup with Prosecco. This recipe from our ‘Celebrate America’ catalog, shared again below, combines watermelon juice and orange bitters. Garnish with blueberries on rosemary stems for the perfect combination of tart, spicy, sweet, and bubbly.
STRAWBERRY-ROSEMARY PROSECCO COCKTAIL
1 bottle Prosecco
2 cups pureed strawberries
1 cup watermelon juice
Orange bitters, to taste
Blueberries for garnish
Rosemary sprigs for skewer
Blend strawberries on medium speed in a blender until pureed.
Open the Prosecco and let stand in ice bucket for five minutes.
In a pitcher, pour pureed strawberries, watermelon juice, and bottle of Prosecco. Stir gently to combine.
Serve and garnish with fresh blueberries on a rosemary skewer. For the skewer, use a rosemary stem with the bottom leaves removed.