● 1kg strawberries
● 400g La Siberia liquid panela honey
● Juice of 1 lemon
● 2 teaspoons fresh mint, finely chopped
● 1 bottle Champagne (Brut)
● Mint sprigs for garnish
1. Wash and hull the strawberries, then blend them with honey and lemon juice.
2. Transfer the mixture to a saucepan and bring to a boil
3. Reduce heat and simmer for 10 minutes. Skim off foam as it forms.
4. Remove from heat, stir in chopped mint, and let cool.
5. Remove the mixture from the heat and add the finely chopped mint or spearmint, mix and let cool.
6. Strain the mixture and bottle it and put it in the refrigerator.
7. To serve: Divide the syrup into glasses (filling them approximately 60%) and top with a very cold Champagne (Brut). Garnish with sprigs of mint or spearmint.
