If strawberry ice—plus fizz—makes your mouth water, try this easy take on the classic brunch staple from chef Curtis Stone.
To make a batch, get those flutes chilling. Then purée one pound of ripe, halved berries in a blender. Using a sieve, strain the purée into a bowl that you’ll put in the freezer for about five minutes. Stir occasionally, then transfer the cold—but not frozen—purée into a pitcher and slowly add one bottle of chilled prosecco, whisking gently to blend. Serve, and enjoy! (Brunch date not included.)