Strawberry And Prosecco Fizz With Lemon Sorbet
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Hull 1 1/2 pints strawberries; cut berries in half
2
Puree berries and 1/3 cup sugar in processor until very smooth
3
Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours
4
Place half of berry puree and half of lemon sorbet in processor
5
Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy
6
Transfer to medium bowl
7
Repeat with remaining berry mixture, sorbet, and Prosecco
8
Freeze at least 2 hours
9
Place Champagne stopper on remaining Prosecco and refrigerate
10
(Sorbet mixture can be made 1 day ahead
11
Keep frozen
12
) Hull remaining 1 1/2 pints berries; quarter lengthwise
13
Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours
14
Spoon sorbet mixture into 8 parfait glasses
15
Top with remaining Prosecco and sugared strawberries
16
Hull 1 1/2 pints strawberries; cut berries in half
17
Puree berries and 1/3 cup sugar in processor until very smooth
18
Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours
19
Place half of berry puree and half of lemon sorbet in processor
20
Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy
21
Transfer to medium bowl
22
Repeat with remaining berry mixture, sorbet, and Prosecco
23
Freeze at least 2 hours
24
Place Champagne stopper on remaining Prosecco and refrigerate
25
(Sorbet mixture can be made 1 day ahead
26
Keep frozen
27
) Hull remaining 1 1/2 pints berries; quarter lengthwise
28
Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours
29
Spoon sorbet mixture into 8 parfait glasses
30
Top with remaining Prosecco and sugared strawberries