Serves: 6
Total Calories: 15
1 Several hours before you plan to serve the dessert, chill 6 large goblets or parfait glasses in the refrigerator.
2 Put the strawberries and 1 tablespoon sugar in a food processor or blender. Puree the berries until smooth. Taste for sweetness. Add more sugar, if needed.
3 Just before serving, remove the sorbet from the freezer. Let stand at room temperature until soft enough to scoop, about 10 minutes. Spoon the sorbet into a medium bowl. Beat until soft and smooth. Beat in the strawberry puree. Quickly whisk in the wine and beat until the mixture is creamy and smooth. Pour into the chilled glasses. Garnish with strawberries or lemon slices and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pink Prosecco Slush recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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