Sparkling Lemon Sorbet with Strawberries

Directions

1. For the sorbet: Make the sugar syrup by whisking the 1⅔ cups water and the sugar together in a saucepan. Bring to a boil over medium heat and boil until the sugar has dissolved and the mixture is clear, about one minute. Chill over an ice bath until cool.
2. Stir the cup of cold water, lemon juice, and lemon zest into the cooled sugar syrup. Cover and chill in the refrigerator until very cold.
3. Freeze in an ice cream maker according to the manufacturer’s instructions. Put the frozen sorbetto into a plastic container and place in the freezer for at least 6 hours.
4. Meanwhile, macerate the fruit. Rinse the strawberries gently under cold water. Pat dry with paper towels. Hull the berries and cut them into quarters. Then slice them thinly and place the cut fruit (you should have about ⅔ cup) in a small bowl. Add the granulated sugar. Toss to coat the slices of fruit with the sugar. Cover and chill for at least 6 hours and up to 2 days. Don't skip or rush this step. Macerating the strawberries will prevent them from freezing solid when they are mixed into the sorbetto.
5. To serve: Remove the sorbetto from the freezer. Spoon the sorbetto into a chilled glass mixing bowl (see note). Pour about 2 ounces of the Prosecco over the sorbetto and stir well. If the sorbetto is still lumpy and stiff add another splash of the wine. Stir until smooth. Working quickly, drain the syrup from the strawberries, add the fruit and stir well. Spoon into iced wine or martini glasses and serve immediately.
6. Note: It is important that the mixing bowl and the serving glasses be iced. Otherwise, the sorbetto will melt quickly and what should have been a frozen dessert will be more like an iced drink. You don’t have to put the bowl and glasses in the freezer. About ten minutes before mixing and serving, chill the bowl and glasses by filling them with crushed ice. Pour the crushed ice out of the bowl and glasses, and dry them immediately before using.