Strawberries and Peaches in Pink Champagne

  

I made this for a dessert for a Bastille Day meal a few years ago. If you don't know what Bastille Day is, stay tuned because it's coming up very soon and we'll have a Theme Meal to share!

This is really good on the hot summer evenings to just brighten up your mood AND taste buds. Enjoy!!

3 ¼ cups sugar
1 quart water
3 oz. strawberries, hulled
3 peaches
3 T. freshly squeezed lemon juice
1 bottle pink Champagne, chilled
Fresh mint leaves for garnish

Prepare the syrup. In a saucepan, combine the sugar with the 1 quart water and bring to a boil over high heat. Whisk constantly until boiling. Boil without whisking for 1 minute. Set aside to cool.

Prepare the fruit. Quarter the strawberries lengthwise and place them in a large bowl. Peel the peaches and cut in half. Remove and discard the pit, and cut each half into 4 equal slices. Place the peaches in the bowl with the strawberries, add the lemon juice and syrup, and toss gently to combine. Cover and place in the refrigerator for 1 hour to allow the flavors to blend.

To finish, remove the peach and strawberry mixture from the refrigerator. With a slotted spoon, divide the fruit among 6 large Champagne glasses, allowing about 1 T. of syrup in each glass.

Just before serving, uncork the Champagne and pour enough into each glass to just cover the fruit. Garnish with mint leaves and serve.