After the New Year: if you have any champagne funds left, here are ideas for using them in the kitchen!

After opening, champagne tends to lose these bubbles very quickly. If this festive drink par excellence caused a sensation on New Year’s Eve, it is no longer very good to finish the next day, especially when it has lost all its bubbles… Fortunately, we have plenty of ideas for reusing it and use the bottoms of bottles.

Forget that bad reflex of emptying your remaining bottle of champagne in the sink! This precious liquid, even once stale, can be used in different ways in cooking. Indeed, it can give rise to many uses even if it is no longer good to drink in a flute.

For example, you can use leftover champagne to make some original and festive ice cubes. To do this, simply fill an ice cube tray with the bottom of a bottle of champagne then let them set for several hours in the freezer. You can also add fresh fruit, citrus juice like grapefruit or orange or even aromatic herbs like mint or basil for your future cocktail evenings!

Moreover, this technique also works for making homemade ice cream. Simply use suitable molds then fill them with champagne and the ingredients of your choice. It’s always a success in summer for an aperitif!

You can also use leftover champagne to deglaze a dish instead of the white wine generally used. This more original way brings an original twist to your recipe. You can opt for this method in particular if you are working with fish, shellfish or even to deglaze the juices from onions when making a risotto. Simply pour the champagne into your pan and let it boil until evaporated before scraping the bottom.

Do you want to serve a fruit salad on January 1st? Why not incorporate the rest of the champagne into your preparation? Winter fruits lend themselves very well to this combination: clementines, grapes, kiwi or even exotic fruits like passion fruit or mango… Give free rein to your imagination to treat yourself with lightness and delicacy!