Fragonard
A bubbly drink with fresh ripe strawberry purée?! Yes, please. Leave it to Ms. Nigella Lawson to come up with this fabulous, fun and beautiful drink for spring!
From Ms. Lawson: “Think Bellini — that Venetian cocktail of prosecco and white peach purée — only with liquidised strawberries in place of the peaches. It’s the taste of lyrical, wide-skied, blossom-scented summer, hence my naming of it. In actual fact, it’s more properly known as a Rossini, but I choose the artist over the composer here!” (She cracks me up!)
Ms. Lawson states that you shouldn’t need any sugar but if, when you taste the purée, it’s too sharp (and you’re not going in for the sweet strawberry liqueur) you can just add icing sugar/powdered sugar to taste.
This recipe is from Forever Summer, I think the only Nigella book I don’t own! I guess I should!
Fragonard
printable recipe below
1 bottle prosecco (or other fizzy white wine)
For the pureé:
17 ounces strawberries (hulled)
2 tablespoons crème de fraise (optional)
For 1 bottle of prosecco (or other fizzy white wine of your choice) add a purée made (using a goblet, stick or bullet blender or, indeed, a food mill) from 500g/1lb hulled strawberries and, if you can get some, a couple of tablespoons of crème de fraise.
If you haven’t got any crème de fraise, that sweetly alcoholic essence of strawberry, and the fruit you’re using is not truly red ‘n’ ripe, then you may need to add a spoonful or so of sugar while blitzing. (Re-read the red ‘n’ ripe.) It’s very important.)
Stir well and pour; I find I get about seven assorted glasses’ worth out of the above quantities.
Soooooo, two recommendations for this drink. Firstly, no kidding on the ripe strawberries. Although mine were quite pleasant to sample, they did not have enough sweet “ooomph”. And I added the creme de fraises, which happens to taste like cough syrup to me, just like the Chamberyzette! Secondly, I didn’t enjoy the seeds. Some straining is highly recommended.
Strain prior to adding the prosecco, something I wish I’d done!
Fragonard
1 bottle prosecco (or other fizzy white wine)
For the purée:
500 grams strawberries (hulled)
2 tablespoons crème de fraise (optional)
For 1 bottle of prosecco (or other fizzy white wine of your choice) add a purée made (using a goblet, stick or bullet blender or, indeed, a food mill) from 500g/1lb hulled strawberries and, if you can get some, a couple of tablespoons of crème de fraise. If you haven’t got any crème de fraise, that sweetly alcoholic essence of strawberry, and the fruit you’re using is not truly red ‘n’ ripe, then you may need to add a spoonful or so of sugar while blitzing.
Stir well and pour; I find I get about seven assorted glasses’ worth out of the above quantities.
About the Author: Chef Mimi
And perfect for strawberry season!
Definitely! As long as they’re sweet!
Sounds delicious and very refreshing! And, it’s beautiful! I agree with you about the seeds! Barb
I just have just strained the drink after-the-fact, but I didn’t want to ruin the bubbliness!
What a lovely drink! I can’t wait till our berries around here ripen – imagining this drink with an Alaskan twist.
I’m intrigued!
Yikes!! Not a glowing recommendation. But whole heartedly honest.
Well it was my fault!
Oh my God, Mimi, this looks fantastic! I’d love to sit somewhere outside in the warm sun and sip this beautiful drink.
It was good, except for the darn seeds.
Interesting! Not sure why she renamed a Rossini (an Italian cocktail) to a Fragonard, after a French painter?
She is very funny!
Thanks for your recommendations. I have never had crème de fraises and it sounds like I don’t want to. I would reach for the sugar. And straining the seeds is a great idea.
Yeah, I don’t blame you. Not too impressed.
How refreshing! I don’t think we have local strawberries yet where I live, but they’re not far off.
Well if you’re going to try this, wait until they’re deliciously ripe!
I love Nigella! and i have most (if not all) of her books including Forever summer. This looks so pretty doesn’t it?
sherry https://sherryspickings.blogspot.com/
I do too. She’s just so funny and smart!
I will make some version of this when we are on the barge in September :)
Well that sounds perfect!!
What a lovely summer drink, Mimi! The fresh strawberry and sparkling wine combination looks so refreshing and elegant. I need to find this crème de fraise!
It was a challenge for me to find!
This just feels like summer in a glass, bright, bubbly, a little cheeky, and very Nigella.
I just didn’t make it right. Darn those strawberry seeds!
I remember when we lived in London I used to watch Nigella all the time. The way she described everything was so eloquent and posh lol. I wonder if this can be made a non alcoholic drink too. Looks delicious.
My daughter lived in London for four years and it’s now my favorite city! Lucky you!
I can see why you would want to try this, it is a pretty drink. I was looking at strawberries the other day and there was too much white on them so I passed. You are right, you definitely need really ripe sweet strawberries. I would also strain the puree…I’m surprised it wasn’t in her recipe.
I agree! Ripe strawberries have seeds too!