Think Bellini, only with puréed strawberries in place of peaches: it’s the taste of lyrical, wide-skied summer. In actual fact – which I found out long after its inception in my hands – this is known in Italy as a Rossini, but I stick stubbornly to the particular connotations of my naming.
1 bottle prosecco (or other fizzy white wine)
for the purée:
500g strawberries (hulled)
2 tablespoons crème de fraise (optional)
For 1 bottle of prosecco (or other fizzy white wine of your choice) add a purée made (in the blender or food mill) from 500g hulled strawberries and, if you can get some, a couple of tablespoons of crème de fraise. If you haven’t got any crème de fraise, that sweetly alcoholic essence of strawberry, and the fruit you’re using is not truly red ’n’ ripe, then you may need to add a spoonful or so of sugar while blitzing. Stir well and pour; I find I get about seven assorted glasses’ worth out of the above quantities.
Serves 6.