Strawberry Sorbato And Proseco Floats Food
STRAWBERRY PROSECCO FLOATS
Steps:
- Toss the strawberries and sugar in a medium bowl and let sit 30 minutes.
- Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.
STRAWBERRY PROSECCO FLOATS
Provided by Anne Burrell
Categories beverage
Time 35m
Yield 4 prosecco floats
Number Of Ingredients 0
Steps:
- Toss 1 pint quartered strawberries and 1 tablespoon sugar in a bowl and let sit 30 minutes. Divide the strawberries among 4 wine glasses or champagne flutes. Add 1 scoop of vanilla ice cream to each. Fill with chilled prosecco.
STRAWBERRY PROSECCO FLOAT
Steps:
- Toss the strawberries with the sugar and let sit for 30 minutes.
- Place 1 scoop vanilla ice cream each of 4 large wine glasses. Divide the strawberries between the 4 glasses. Fill each glass with prosecco. Serve with a spoon and a straw.
- Woohoo!!
- June - Why We Love: Strawberries
STRAWBERRY SORBATO AND PROSECO 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. These look so pretty, served in champagne flutes! Bon Appetit Magazine. April 2009 edition. ;) Get the ice cream machine ready!
Provided by Manami
Categories Beverages
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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).
Nutrition Facts : Calories 279.1, Fat 8.5, SaturatedFat 5.2, Cholesterol 30.6, Sodium 33.4, Carbohydrate 34.8, Fiber 1.7, Sugar 29.9, Protein 1.1
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- 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.
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