This recipe comes from Cooking Light.
- 1/4 cup sugar
- 2 TBS water
- 3 cups strawberries
- 2 TBS fresh lemon juice
- 1 bottle chilled prosecco or other sparkling wine
Combine sugar and water in a small saucepan, bring to a boil over medium heat, then remove from heat and let cool.
Puree sugar syrup, strawberries and lemon juice in a blender,
then strain into a bowl through a fine-mesh sieve, discarding solids. To serve, pour 3 TBS strawberry puree into a champagne glass and top with prosecco. Like the limoncello – mint champagne cocktail, it sort of makes a mess of the glass but tastes better than it looks!