Champagne soup at the corner

Method

1. 1

   Preparation of the mixture

2. 2

   Start by pouring Cointreau and lemon juice into a large bowl or carafe. Then add the sour sugar. Using a wooden spoon, mix thoroughly so that the sugar dissolves perfectly in the liquid. Make sure you get a homogeneous texture without residues.

3. 3

   fresh rest

4. 4

   Once the mixture is well homogeneous, cover the salad bowl with food film and store it in the refrigerator for one day and thirty minutes. This step allows the aromas to develop well and the mixture to become perfectly fresh for tasting.

5. 5

   Adding Champagne

6. 6

   When serving, remove the mixture from the refrigerator. Pour the fresh bottle of champagne into a net, stirring very gently with a spoon so as not to break the bubbles. Gently mix to spread the flavors well, while maintaining the effervescence.

7. 7

   Service

8. 8

   Serve the Cointreau champagne soup immediately in flutes or cocktail glasses. Take care to spread the foam evenly and offer a fresh drink to your guests for a festive and refreshing aperitif. Enjoy the bubbles quickly.

Nutrition

calories

97

fatContent

0.1

fiberContent

0.1

sugarContent

7.5

sodiumContent

0.01

proteinContent

0.2

carbohydrateContent

7.6

saturatedFatContent

0.05

Indicative values from the source, for the original recipe.

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