Spring Spritz Receives a Refreshing Upgrade with Fresh Strawberries
Par Didier Morel•Publié le 12 mars à 17h45•À garder pour la prochaine table
Idée simpleMoment festifÀ adapterBar maison
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The first warm weekends of spring always have me craving something bubbly and bright. This Strawberry Spring Spritz is my fresh take on a classic, juicy berries, a pop of citrus, and just enough fizz to make it feel a little celebratory.
fresh strawberries, hulled and sliced (plus a few extra for garnish)1 cup
granulated sugar (or honey)2 tbsp
fresh lemon juice1 tbsp
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vodka (optional, for a stronger spritz)2 oz
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chilled sparkling wine (Prosecco or other dry bubbly)12 oz
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chilled club soda8 oz
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Ice
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Fresh mint leaves, for garnish
Lemon slices or twists, for garnish
Preparation
Macerate the berries: Put the sliced strawberries in a bowl with the sugar and lemon juice. Stir well, then let them sit for 10, 15 minutes until the berries look glossy and release plenty of juice.
Make a quick strawberry base: Mash the strawberries with a fork if you like a more rustic, spoonable texture. If you prefer a smoother pour, give them a quick blend instead. Either way, make sure you keep all those juices.
Chill the glasses: Fill 4 wine glasses with ice. Add about 2, 3 tablespoons of the strawberry mixture to each glass.
Add (optional) spirit: If you’re using vodka, divide it between the glasses and stir gently to combine.
Top with bubbles: Pour in the sparkling wine, then finish each glass with a splash of club soda. Give it one light stir, just enough to swirl the strawberry through without flattening the fizz.
Garnish and serve: Tuck in a strawberry slice, add a sprig of mint, and finish with a lemon twist. Serve right away while it’s cold and lively.
My tips
Keep everything cold, room-temp berries are fine, but the wine and club soda should be well chilled so the drink stays crisp. If your strawberries are especially sweet, drop the sugar to 1 tablespoon and let the lemon do more of the balancing. For a cleaner look and a smoother sip, strain the mashed berries through a fine-mesh sieve and use the syrupy juice in the glasses.
Variations
Strawberry-Basil Spritz: Swap the mint for basil, and add a tiny pinch of black pepper to the macerating berries for a more grown-up edge.
Rosé Spritz: Use a dry sparkling rosé instead of Prosecco for a pretty blush color and a more berry-forward flavor.
Zero-Proof Strawberry Spritz: Skip the vodka and sparkling wine. Use sparkling water or lemon seltzer, plus a splash of white grape juice for a little extra body.
Didier Morel écrit sur les cocktails maison, les alcools de base et les gestes simples qui changent vraiment un verre : dosage, glace, verrerie, équilibre sucre-acidité. Son angle : des recettes accessibles, mais jamais bâclées.
