Peach Kir and strawberry Kir recipe

135 ratings Rate
  • Serves 6
  • 10mins to prepare plus chilling time and 20mins to cook
  • 175 calories / serving
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Start by preparing the strawberry syrup; combine the caster sugar and water in a small saucepan and heat over a medium heat, stirring occasionally, until the sugar has dissolved. Simmer for a few minutes to thicken, then remove from the heat and allow to cool a little.

Mash the strawberries in a separate bowl then add them to the sugar syrup. Stir the mixture and leave to cool to one side. Strain the syrup into a clean, sterilised jar. Seal well and chill until you want to serve the cocktails.

If making the peach purée from tinned peaches, just place 30g in a food processor for one minute until smooth.

When you are ready to serve them divide the peach schnapps and purée evenly between two champagne flutes. Top up each flute with 125ml of champagne, pouring slowly and steadily. Pour 25ml of the strawberry purée into the base of two champagne flutes.

Top up each flute with 125ml of champagne, pouring slowly and steadily. Pour the remaining champagne into two flutes. Serve immediately.

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  • Ingredients

  • 750ml Brut Champagne, chilled
  • 30g yellow peach purée
  • 30ml peach schnapps
  • For the strawberry syrup

  • 200g strawberries, hulled and roughly chopped
  • 50g caster sugar
  • 25ml water
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  • Energy 723kj 175kcal 9%
  • Fat 0.5g <1%
  • Saturates 0g <1%
  • Sugars 19g 21%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 20.4g Protein 0.7g Fibre 0.6g


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