Strawberry And Campari Fizz

1. 1

   Place the sugar and 1/4 cup water in a saucepan over a medium heat and stir until the sugar dissolves. Leave the sugar syrup to cool.

2. 2

   Puree the strawberries and lemon juice together using a blender, then mix in the Campari and sugar syrup. Place the mixture in a metal bowl and freeze for 4-5 hours. Whisk the mixture every 35-45 mins until it sets.

3. 3

   Use an ice cream scoop to add balls of the sorbet to chilled champagne glasses. Top with prosecco then serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.