Hull the strawberries and cut them in half. Peel
the kiwis and cut them into slices.
Combine half of the halved strawberries, the
sugar, and the water in a saucepan, and turn
the heat up to medium. Bring the mixture to a
boil and then let simmer, stirring
occasionally, for 10 minutes or until the
strawberries seem like they’re about to fall
apart. Let cool for a few minutes, and then,
using a mesh sieve, strain the strawberry
goodness into a bowl. Use a spoon to press the
strawberries up against the mesh so you get
every last beautiful drop of strawberry syrup.
Place the syrup in the refrigerator to cool a
bit.
Combine the kiwi slices and the remaining
strawberries in a pitcher, and add the rum,
white wine, strawberry syrup, and the juice of
three oranges (in a pinch, you could also sub a
few splashes of bottled orange juice, or even
lemonade, for the fresh orange juice). Give it
all a good stir and then pop the pitcher in the
refrigerator for at least four hours to let all
of the flavors come together.
When you’re ready to serve, add around three-
quarters of the chilled sparkling wine to the
pitcher. Pour into glasses and spoon in fruit,
topping off each glass with a bit of the
remaining champagne so it’s nice and bubbly
when you hand the glass to a friend.
Originally Submitted
3/22/2016
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