Strawberry and Prosecco Fizz with Lemon Sorbet

1. 1

   Hull 1 1/2 pints strawberries; cut berries in half.

2. 2

   Puree berries and 1/3 cup sugar in processor until very smooth.

3. 3

   Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours.

4. 4

   Place half of berry puree and half of lemon sorbet in processor.

5. 5

   Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy.

6. 6

   Transfer to medium bowl.

7. 7

   Repeat with remaining berry mixture, sorbet, and Prosecco.

8. 8

   Freeze at least 2 hours.

9. 9

   Place Champagne stopper on remaining Prosecco and refrigerate.

10. 10

    (Sorbet mixture can be made 1 day ahead.

11. 11

    Keep frozen.)

12. 12

    Hull remaining 1 1/2 pints berries; quarter lengthwise.

13. 13

    Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.

14. 14

    Spoon sorbet mixture into 8 parfait glasses.

15. 15

    Top with remaining Prosecco and sugared strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.