Recipes prepared by Stefanie Pagainini from the Paganini School of Cooking in Chesterland
Strawberry Champagne Shooters
3 1/2 cups frozen strawberries
1 1/2 cup Champagne
2 tsp. fresh mint, minced
1/4 tsp. salt
1/4 cup granulated sugar
3/4 cup plain yogurt
2 Tbsp. fresh lemon juice
Mix together strawberries, sugar, salt, lemon juice, and mint. Let it rest in the refrigerator for a minimum of 25 minutes. (This can be done one day in advance.)
In a food processor, blend strawberries, sugar, salt, lemon juice, yogurt and mint until smooth. Remove from blender into a pitcher. When ready to serve, mix in champagne and pour into shot glasses.
Garnish soup with a fresh strawberry slice and mint leaf.