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Strawberry and prosecco fixx with lemon sorbet

3 pints lemon sorbet

1 750-ml bottle chilled Prosecco or brut Champagne

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 cill well, at least 1 hour and up to 2 hours.

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)

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

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


Recipe from Bon Appetit

Picking InfoJuly 14th, 2018

Picking Schedule Week of July 15th     Blueberries Tuesday , Thursday and Saturday  8am-12noon **Thursday Evening 6pm-8pm**   Credit cards, cash and checks are accepted

Photo(s) added: , Another New PhotoJune 7th, 2017

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Photo(s) added: July 2nd, 2015

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