Strawberry Slush

• 1 cup berries, such as raspberries or quartered (rinsed and hulled) strawberries (4 ounces)
• 2 teaspoons sugar
• 1/4 cup chilled sparkling wine
• 1 pint lemon sorbet, softened slightly

1. In a blender, puree berries and sugar until smooth.
2. Strain mixture through a fine sieve into a bowl, pressing to release as much liquid as possible; discard solids.
3. Puree can be refrigerated up to 2 days in an airtight container.
4. Chill four small glasses in the freezer.
5. With an electric mixer, beat wine, half the sorbet, and half the fruit puree until smooth and uniform in color.
6. Add remaining sorbet and fruit puree; beat until mixture is smooth and holds soft peaks (do not overmix or mixture will melt).
7. Spoon into chilled glasses, and serve immediately.

berries, sugar, chilled sparkling wine, lemon sorbet

Taken from www.epicurious.com/recipes/food/views/strawberry-slush-388087 (may not work)