Ingredients:
- 450g very ripe strawberries, washed, hulled and halved
- 2 tbsp sugar
- 2 tbsp fresh lemon juice
- 1 x 750ml bottle of Prosecco, chilled
Method:
- 1 In the bowl of a food processor, pulse together the strawberries, sugar and lemon juice until smooth.
- 2 Strain the pulp through a sieve into a jug. Cover and chill for up to eight hours until ready to serve.
- 3 To serve, pour around one tablespoon of the purée into the bottom of each flute and gently top up with chilled Prosecco. Stir very gently just to blend.
