Strawberry and Prosecco Fizz with Lemon Sorbet

• 3 pints strawberries, divided
• 1/3 cup plus 1/4 cup sugar
• 3 pints lemon sorbet
• 1 750-ml bottle chilled Prosecco or brut Champagne

1. Hull 1 1/2 pints strawberries; cut berries in half.
2. Puree berries and 1/3 cup sugar in processor until very smooth.
3. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours.
4. Place half of berry puree and half of lemon sorbet in processor.
5. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy.
6. Transfer to medium bowl.
7. Repeat with remaining berry mixture, sorbet, and Prosecco.
8. Freeze at least 2 hours.
9. Place Champagne stopper on remaining Prosecco and refrigerate.
10. (Sorbet mixture can be made 1 day ahead.
11. Keep frozen.)
12. Hull remaining 1 1/2 pints berries; quarter lengthwise.
13. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.
14. Spoon sorbet mixture into 8 parfait glasses.
15. Top with remaining Prosecco and sugared strawberries.

pints strawberries, sugar, lemon sorbet

Taken from www.epicurious.com/recipes/food/views/strawberry-and-prosecco-fizz-with-lemon-sorbet-109601 (may not work)