Rossinis (6 to 7 servings)
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
1 pint (2 cups) ripe strawberries, hulled
2½ tablespoons sugar syrup
1 teaspoon Grand Marnier liqueur
6 orange zest strips, for garnish
1 (750-ml) bottle Prosecco, chilled
Place the strawberries in the bowl of a food processor fitted with the steel blade and purée until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless purée. Discard the seeds. Add the sugar syrup and Grand Marnier to the purée and refrigerate until very cold.
When ready to serve, rub the rim of each glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they’re each three-quarters full. Carefully stir 2 tablespoons of the purée into each glass and serve very cold.