Combine strawberries, raspberries, and honey in a medium saucepan. Cook over medium heat for 5 to 7 minutes or until juices form, stirring occasionally. Remove from heat; cool slightly. Transfer berry mixture to a blender; add half-and-half. Cover and blend until smooth. Transfer to a 2-quart pitcher. Cover and refrigerate several hours or until chilled.
Strawberries and cream in a homemade mimosa? This recipe definitely has our attention...
Servings and Ingredients
|1 ½ c.||Hy-Vee frozen unsweetened strawberries|
|½ c.||Hy-Vee frozen unsweetened raspberries|
|3 tbsp.||Hy-Vee honey|
|1 c.||Hy-Vee half-and-half|
|1||(750-ml) bottle Korbel champagne, chilled|
|Fresh strawberries, for garnish|
Things To Grab
- Medium saucepan
- 2-quart pitcher
Add champagne to strawberry mixture in pitcher just before serving. Stir gently, then slowly fill glasses. Garnish each drink with a fresh strawberry, if desired.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 20mg
- Sodium: 30mg
- Total Carbohydrates: 15g
- Protein: 2g
Hy-Vee Seasons April 2019