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Nutrition Facts
Serving Size 1 (228g) Recipe makes 8 servings
Calories 279
Calories from Fat 76		(27%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 33mg		1%
Potassium 217mg		6%
Total Carbohydrate 34.8g		11%
	Dietary Fiber 1.7g	6%
	Sugars 29.9g
Protein 1.1g		2%
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Strawberry Sorbato and Proseco Floats.

Recipe #368318 | 3½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Apr 28, 2009

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!

SERVES 8 (change servings and units)

Ingredients

1 1/2 lbs ripe strawberries, sliced
1 cup sugar
1 pinch 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

Directions

1
Toss berries, sugar, and salt in large bowl.
2
Let stand until juicy, about 30 minutes.
3
Puree mixture in batches in blender; press through fine strainer into medium bowl.
4
Mix cream and lemon juice into puree.
5
Process in ice cream maker according to manufacturer's instructions.
6
Transfer to container; cover and freeze until firm, at least 3 hours and up to 2 days.
7
Place 1 scoop sorbato in each of 8 glasses.
8
Fill each glass with Prosecco (sorbato will float to top).