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Bon Appétit

Strawberry and Prosecco Fizz with Lemon Sorbet

4.4

(9)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

3 pints strawberries, divided
1/3 cup plus 1/4 cup sugar
3 pints lemon sorbet
1 750-ml bottle chilled Prosecco or brut Champagne

Preparation

  1. Step 1

    Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours.

    Step 2

    Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate. (Sorbet mixture can be made 1 day ahead. Keep frozen.)

    Step 3

    Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.

    Step 4

    Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries.

TagsFrozen DessertDessertProseccoSparkling WineWineAlcoholBeveragesStrawberryBerryFruitLemonCitrusDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerEasyNo-CookFood ProcessorSummerBon Appétit
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