Fresh Orange Juice Spiked with Strawberry Puree
Published by Clarkson Potter
Vibrant looking and fresh tasting, the combination of orange juice and strawberry puree is not only classic, it’s also a real winner. When choosing oranges, don’t let size or color fool you. Small to medium oranges are sweeter than larger ones, and those tinged with green can be just as sweet as those with vibrant orange skin. For the most juice, choose oranges that have thin skins and are heavy for their size.
Timing is Everything
The juice can be refrigerated for up to 24 hours, well covered. If including Champagne, don’t open the bottle until ready to serve.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturebubbly, frothy, fruity, sweet
Type of Dishalcoholic beverage, beverage, cocktails, juicer, non-alcoholic beverage
- 2 cups (1 dry pint) fresh strawberries, stemmed and hulled, plus more for garnish
- 1 to 2 tablespoon superfine sugar to taste
- 1 tablespoon Grand Marnier (optional)
- 7 cups strained fresh orange juice (from approximately 16 room-temperature juicy juice oranges)
- Freshly opened bottle of Champagne (optional)
Place the berries in either the bowl of a food processor fitted with the steel blade or a blender, and process until liquefied and smooth. Pour the puree into a bowl and stir in the sugar and the Grand Marnier, if using. Cover and let the mixture sit at room temperature for at least 1 hour and up to 4 hours for the flavors to heighten. Push the puree through a fine-mesh wire sieve positioned over another bowl. Stir the strained strawberry puree into the orange juice and chill well.
Just before serving, stir the juice and pour some into long-stemmed wine or Champagne glasses. If desired, fill each glass half full with the juice and top each serving with some cold Champagne. Either way, garnish each glass with a beautiful fresh strawberry (stem intact) that’s been slit in the bottom and attached to the edge of the glass.
2004 by Lauren Groveman