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Ingredients
- 3 Pints Strawberries
- 1/3 c plus 1/4 c surgar
- 3 pints lemon sorbest
- 1 750 ml bottle prosecco
Preparation
Step 1
Hull half strawberries, cut in half
Puree berries and 1/3 cup surgar in processor until very smooth. Transfer puree to small bowl and chill well at least 1 hour and up to 2 hours.
Place half of puree and half of lemon sorbet in processor. Slowly add 3/4 c prosecco, blend until mixture is thick and slushy. Transfer to bow. Repeat with remaining berry mixture, sorbe and prosecco. Freese at least 2 hours. Place stopper on remaining prosecco and refrigerate. Sorbet mixture acan be made 1 day ahead.
Hull remaining berries, quarter lenghtwise. Mix berries with 1/4 c surgar in large bow. chill 1 to 2 hours. Spoon sorbet miscure into 8 parfait glasses. Top with remaing prosecco and strawberries.