Strawberry Sorbato and Prosecco Floats

In this grown-up float, "sorbato" (a cross between sorbet and gelato) stands in for the ice cream, and bubbly Prosecco is used in place of soda.
8 SERVINGS

April 2009

INGREDIENTS

  • 1 1/2 pounds ripe strawberries, sliced
  • 1 cup sugar
  • Pinch of salt
  • 3/4 cup heavy whipping cream
  • 1 1/2 tablespoons fresh lemon juice
  • 1 750-ml bottle Prosecco or other sparkling white wine, chilled

SPECIAL EQUIPMENT

  • Ice cream maker

PREPARATION

  • Toss berries, sugar, and salt in large bowl. Let stand until juicy, about 30 minutes. Puree mixture in batches in blender. Press through fine strainer into medium bowl. Mix cream and lemon juice into puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until firm, at least 3 hours and up to 2 days.
  • Place 1 scoop sorbato in each of 8 glasses. Fill each glass with Prosecco (sorbato will float to top).