Strawberry Lemonade Moscato

Baking and cooking took a hiatus as I was busy with a commitment for the last few months, but now I’m back for good so it’s time to start whipping butter and searing steaks in the kitchen! But first… let’s start with a drink – a refreshingly delicious Strawberry Lemonade Moscato!

Even though this Strawberry Lemonade Moscato is meant to be a summer cocktail, we are having it in late winter / early spring because where I’m residing now, the strawberry season is from November to about early March. So I have to enjoy this drink as much as possible before the strawberry season ends. 😉

This easy peasy Strawberry Lemonade Moscato requires only 5 ingredients – strawberries, lemon juice, lemonade, tequila and moscato. The strawberries are puréed then mixed with the rest of the ingredients. The key to make this cocktail even more refreshing is to only add the moscato just before serving so that it retains the fizziness.

If I make this cocktail in Singapore, I will need to add sugar as the strawberries we get there are usually extremely sour (so sour they usually make my face pucker). But here, I don’t have to because the strawberries are already sweet and delicious.

Now I can’t wait to pick up more strawberries to make this refreshing cocktail!

Step-by-step Photos
1) Wash, drain and hull the strawberries.	2) Place them in a blender and process them into a smooth purée (I used my immersion blender). Taste the strawberry purée - if they are a tad too sour to your liking, add in a few teaspoons of sugar to taste.
3) Strain the strawberry purée over a fine sieve into a serving jug to remove the strawberry seeds.	4) Press down the strawberry purée with a spoon so that the pulp will go through as well. Eventually some seeds will go through the sieve but it's okay.
5) Squeeze the lemon into the jug over your hand or sieve, to catch the seeds. Slice the juiced lemon in to slices and add them into the jug.	6) Add in the tequila.
7) And the lemonade!	8) When ready to serve, pour in the well-chilled moscato and give it a good stir to mix everything together.

Print Recipe Pin Recipe

Strawberry Lemonade Moscato

Prep Time15 minutes mins

Total Time15 minutes mins

Servings: 0 Serves 6 to 8

0.511.523

INGREDIENTS

 

• ▢ 300 to 350 grams strawberries
• ▢ Caster sugar to taste
• ▢ 1/2 lemon
• ▢ 500 ml chilled lemonade, 2 cups
• ▢ 125 ml tequila, 1/2 cup
• ▢ 1 750- ml bottle of well-chilled sparkling rose moscato
• ▢ Additional strawberries and lemon slices for garnish, optional

INSTRUCTIONS

• Wash, drain and hull the strawberries. Place them in a blender and process them into a smooth purée (I used my immersion blender). You should get about 250 ml (1 cup) of purée - more or less is fine, it won't be the end of the world!
• Taste the strawberry purée - if they are a tad too sour to your liking, add in a few teaspoons of sugar to taste. Give them a final mix with the blender to incorporate in the sugar.
• Strain the strawberry purée over a fine sieve into a serving jug to remove the strawberry seeds. Press down the strawberry purée with a spoon so that the pulp will go through as well. Eventually some seeds will go through the sieve but it's okay.
• Squeeze the lemon into the jug over your hand or sieve, to catch the seeds. Slice the juiced lemon in to slices and add them into the jug.
• Pour in the lemonade and tequila. At this point you can keep the jug in the refrigerator until you are ready to serve. When ready to serve, pour in the well-chilled moscato, give it a good stir, then pour into glasses and garnish with strawberries and lemon slices.

NOTES

- Add the moscato just before you serve will ensure that the coctail stays fizzy. You can add the moscato earlier, but the coctail will lose a bit of the fizziness by the time you serve it.
- Make sure the moscato is well-chilled so that the coctail stays cold - I don't like to add ice cubes as they will dilute the cocktail.

Tried this recipe?Mention @foodiebaker or tag #foodiebaker!