After returning home from a wonderful trip in Toronto, the last thing I wanted to do was eat in yet another restaurant. I craved a home cooked meal and the comfort of relaxing in the backyard, without the annoyance of servers asking us if we were American based on what we ordered. While trying to decide on what to have for dinner, I noticed a stack of magazine clippings I had read during my trip were still on the kitchen table. Inside one of the magazines was this recipe, begging me to give it a try.
Adapted from Cooking Light Magazine
1 pint strawberries, rough chopped
¼ cup powdered sugar
2 Tbl. brandy
1 bottle Prosecco sparkling wine
whole strawberries for garnish
Pulse the chopped strawberries, brandy and powdered sugar in a food processor until smooth. Pour into a small bowl and chill until ready to use. Spoon a desired amount of the strawberry mixture into Champagne or tall wine glasses. Then, fill the each glass with the Prosecco and garnish with a whole strawberry. Serves 4 – 6 glasses.
Authors Note: This was the first time I made this recipe. I didn’t like how the pulp floated to the top of the glass. It made for an odd texture when I took a sip. In the future I will probably skip the food processor step, quarter the strawberries, and toss with the other ingredients. I think seeing chunks of strawberries at the bottom of each glass will create a much more interesting presentation.