Nonalcoholic mocktails at top restaurants and bars are as inventive and delicious as cocktails. David Slape of Manhattan's Del Posto makes a Virgin Strawberry Bellini with strawberry puree and sparkling apple cider from Normandy.
Plus: Champagne Cocktail Slideshow
14 ounces fresh strawberries
6 ounces water
1/2 cup granulated sugar
1 1/2 ounces fresh lemon juice
3 ounces chilled sparkling apple cider
How to Make It
In a medium saucepan, bring to a boil 14 ounces of hulled fresh strawberries, 6 ounces of water and 1/2 cup of granulated sugar. Remove from the heat and let cool. Stir in 1 1/2 ounces of fresh lemon juice. Transfer the strawberry mixture to a food processor and blend until smooth; strain through a fine sieve. Pour 1 ounce of the strawberry puree into each of 5 flutes and top with 3 ounces of chilled sparkling apple cider.
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