Marinate fruit and 3 tbsp sugar in the balsamic for 30 minutes-1 hour.
Taste mixture, and if it is not sweet enough, stir in additional sugar 1 tsp at a time, up to 3 tsp, allowing fruit to marinate for an additional 10 minutes.
Strain to remove seeds, pressing fruit against the strainer to release all the juice. Store juice in the refrigerator until serving. Store leftover fruit syrup in the refrigerator for up to 1 week.*
To assemble the cocktail
Add 1 tablespoon of the balsamic fruit syrup to each of two Champagne flutes.
Top each flute with five ounces of Champagne or sparkling wine. Enjoy immediately.
Notes
* Both the leftover fruits (in the strainer) and any leftover fruit syrup can be used as a delicious topping for plain yogurt or vanilla ice cream. The fruit syrup is also great for drizzling over flourless chocolate cake.
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.