1 750-mlbottle of well-chilled sparkling rose moscato
Additional strawberries and lemon slices for garnish, optional
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.
- 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.