Credit: Time Inc Digital Studios

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.)

For more ways to inject some color into your life, visit, and pick up InStyle’s April issue, available on newsstands and for digital download March 20.