Fragonard
by Nigella. Featured in NIGELLA SUMMERIntroduction
Think Bellini — that Venetian cocktail of prosecco and white peach purée — only with liquidised strawberries in place of the peaches. It’s the taste of lyrical, wide-skied, blossom-scented summer, hence my naming of it. In actual fact, it’s more properly known as a Rossini, but I choose the artist over the composer here!
When strawberries are in season, ripe and juicy, you shouldn't need any sugar but if, when you taste the purée, it's too sharp (and you're not going in for the sweet strawberry liqueur) you can just add icing sugar/powdered sugar to taste.
For US cup measures, use the toggle at the top of the ingredients list.
Think Bellini — that Venetian cocktail of prosecco and white peach purée — only with liquidised strawberries in place of the peaches. It’s the taste of lyrical, wide-skied, blossom-scented summer, hence my naming of it. In actual fact, it’s more properly known as a Rossini, but I choose the artist over the composer here!
When strawberries are in season, ripe and juicy, you shouldn't need any sugar but if, when you taste the purée, it's too sharp (and you're not going in for the sweet strawberry liqueur) you can just add icing sugar/powdered sugar to taste.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 1 bottle prosecco (or other fizzy white wine)
FOR THE PURÉE
- 500 grams strawberries (hulled)
- 2 tablespoons créme de fraise (optional)
- 1 bottle prosecco (or other fizzy white wine)
FOR THE PURÉE
- 1 pound strawberries (hulled)
- 2 tablespoons créme de fraise (optional)
Method
- For 1 bottle of processo (or other fizzy white wine of your choice) add a purée made (using a goblet, stick or bullet blender or, indeed, a food mill) from 500g/1lb hulled strawberries and, if you can get some, a couple of tablespoons of crème de fraise. If you haven't got any crème de fraise, that sweetly alcoholic essence of strawberry, and the fruit you're using is not truly red 'n' ripe, then you may need to add a spoonful or so of sugar while blitzing.
- Stir well and pour; I find I get about seven assorted glasses' worth out of the above quantities.
- For 1 bottle of processo (or other fizzy white wine of your choice) add a purée made (using a goblet, stick or bullet blender or, indeed, a food mill) from 500g/1lb hulled strawberries and, if you can get some, a couple of tablespoons of crème de fraise. If you haven't got any crème de fraise, that sweetly alcoholic essence of strawberry, and the fruit you're using is not truly red 'n' ripe, then you may need to add a spoonful or so of sugar while blitzing.
- Stir well and pour; I find I get about seven assorted glasses' worth out of the above quantities.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 1 Other has said
-
Posted by JaniceMB on 4th June 2022
Show more commentsProsecco with bashed fresh fruit is one of my favorite beverages any time of the year.