Strawberry Slush

1. 1

   In a blender, puree berries and sugar until smooth.

2. 2

   Strain mixture through a fine sieve into a bowl, pressing to release as much liquid as possible; discard solids.

3. 3

   Puree can be refrigerated up to 2 days in an airtight container.

4. 4

   Chill four small glasses in the freezer.

5. 5

   With an electric mixer, beat wine, half the sorbet, and half the fruit puree until smooth and uniform in color.

6. 6

   Add remaining sorbet and fruit puree; beat until mixture is smooth and holds soft peaks (do not overmix or mixture will melt).

7. 7

   Spoon into chilled glasses, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.