Romantic Way to Set Up Champagne & Strawberries

Champagne and strawberries go together just like chocolate chip cookies and milk.
Strawberries can be placed in a champagne flute, on the side or eaten separately.Strawberries can be placed in a champagne flute, on the side or eaten separately.
Except there's generally nothing very romantic about cookies and milk. Whether it's the shape of the fruit -- almost heart-like -- or other factors relating to acidity, sweetness or something else, strawberries and champagne can be very romantic when shared between two lovers. There are many ways that strawberries and champagne can be set up for a romantic evening.

Step 1

Hull the strawberries with a knife or strawberry huller.
Rinse the strawberries under cool running water to remove any dirt or dust. Pat the strawberries dry with a paper towel.

Step 2

Place a strawberry in the bottom of a champagne or wine glass.
Tie a red streamer around the stem of the glass into a bow. Pour champagne over the strawberry.

Step 3

Take a strawberry and use a knife to make several cuts into a strawberry from the bottom so the cuts go about two-thirds of the way into the strawberry.
Fan the strawberry slightly. Place the strawberry in the bottom of the glass or set it on the side of the glass. Purchase or make chocolate-covered strawberries. Make sure that the strawberries are cold and the chocolate is hard. Place a cut in the bottom of the strawberry. Set the chocolate-covered strawberry on the edge of a champagne flute or wine glass. Fill the glass with champagne.

Step 4

Tie a tea rose to the stem of a champagne flute with a ribbon.
Make strawberry puree (strawberries, granulated sugar and lemon juice) and add a small amount to the bottom of the champagne glass. Pour champagne on the top of the puree.

Things You Will Need

  • Knife or strawberry huller
  • Paper towel
  • Champagne flute or wine glass
  • Ribbons
  • Tea rose
  • Strawberry puree

About the Author

Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.

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