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Le Chaudron recipe
Soupe de champagne
Champagne punch with strawberries
⏱ 10 minServes 6Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1bottle well-chilled brut Champagne
100 ml (½ cup)Cointreau or triple sec
100 ml (½ cup)fresh lime juice
50 g (2 oz)superfine sugar
300 g (11 oz)fresh strawberries, cut up
10 leavesfresh mint
- 1 bottle well-chilled brut Champagne
- 100 ml (½ cup) Cointreau or triple sec
- 100 ml (½ cup) fresh lime juice
- 50 g (2 oz) superfine sugar
- 300 g (11 oz) fresh strawberries, cut up
- 10 leaves fresh mint
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Keep the Champagne in the fridge until the last moment.
- Juice the limes to get 100 ml (⅓ cup + 1 tbsp) strained juice.
- Hull the strawberries and halve or quarter them.
- In the punch bowl, stir the sugar into the lime juice and Cointreau until dissolved.
- Add the strawberries and finely chopped mint.
- Let macerate 30 minutes in the fridge.
- Just before serving, pour in the cold Champagne and ladle into coupes right away. Please drink responsibly.
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