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