This strawberry dessert is as simple as it is celebratory: ripe strawberries steeped in a syrup of orange, vanilla and thyme, then left to soak in Champagne until they turn soft, perfumed and gently fizzing. Spoon them over ice cream, add them into a cocktail, or blend them into a slushy.
Why this strawberry dessert works
Champagne lifts the sweetness of the fruit without overpowering it, while orange zest and vanilla add warmth and the thyme brings a quiet, herbal edge. The result looks effortless and asks for very little: ten minutes at the stove, then time does the rest.
CHAMPAGNE STRAWBERRIES
30ml vodka
80ml orange juice
Finely grated zest of 1 orange
60g sugar
5ml vanilla extract
450g strawberr ies, halved lengthways
375ml Champagne
A few spr igs of fresh thyme
Add the vodka, orange juice and zest, sugar and vanilla to a medium saucepan.
Bring to a simmer over a medium heat, then reduce the heat and gently simmer over
a low heat for 5 minutes.
Transfer the syrup to a bowl large enough to accommodate the strawberries,
then leave to cool to room temperature. Add the strawberries, Champagne and thyme
to the syrup, stir and set aside for 4–5 hours before serving.
How to serve this Champagne strawberry dessert
Spoon the strawberries and a little syrup over vanilla ice cream, panna cotta or a simple sponge. For a cocktail, add a few berries to a glass and top with sparkling wine. For a slushy, blend the strawberries and syrup with ice until smooth.