In a large saucepan, whisk together 2 cups strawberries, water, and sugar. Make a slit to the vanilla bean lengthwise and scrape the seeds into the pan then add the whole vanilla bean. Bring to a boil over medium heat, whisking often. Boil for 5 minutes or until the strawberries cook down and start to thicken. Remove from the heat and whisk in vanilla extract.
Remove the vanilla bean pod and add to the bottom of a pitcher. Add the strawberry mixture to a blender and blend until smooth. Add to the pitcher. If desired, pour through a mesh strainer and discard any solids and seeds left behind.
Stir in the remaining 1 cup strawberries, wine, and lemon to the pitcher. Refrigerate for at least 4 hours, preferably overnight, before serving. Right before serving, add the sparkling water.
Recipe by Carla Cardello of Chocolate Moosey.
In a large saucepan, whisk together 300 g strawberries, water, and sugar. Make a slit to the vanilla bean lengthwise and scrape the seeds into the pan then add the whole vanilla bean. Bring to a boil over medium heat, whisking often. Boil for 5 minutes or until the strawberries cook down and start to thicken. Remove from the heat and whisk in vanilla extract.
Remove the vanilla bean pod and add to the bottom of a pitcher. Add the strawberry mixture to a blender and blend until smooth. Add to the pitcher. If desired, pour through a mesh strainer and discard any solids and seeds left behind.
Stir in the remaining 150 g strawberries, wine, and lemon to the pitcher. Refrigerate for at least 4 hours, preferably overnight, before serving. Right before serving, add the sparkling water.
Recipe by Carla Cardello of Chocolate Moosey.
Madagascar Bourbon Vanilla Beans
Pure Vanilla Extract
