STRAWBERRY AND SAGE SHRUB
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make the strawberry syrup by in a large pot bring to a boil three bags of 16 oz frozen whole strawberries, 1 c sugar, ¼ c honey and ½ c water, 1 tbsp shredded lemon peel, ½ c fresh lemon juice. Stir constantly as it comes to a boil, when it boils, take it off the heat and add ½ c fresh sage leaves or 2 tbsp tried sage leaves. Let it steep for one hour, then drain off the solids, it should produce 4-5 cups and can last up to three days. Add this to champagne. We tried this on 11/10/2008 and it was very good. It does make the champagne fizz quite a bit so be careful.