Capitano’s Strawberry Sgroppino

1.For strawberry purée, toss strawberries in sugar to coat and leave for 30 minutes to macerate. Transfer strawberries to a small blender and blend until smooth (add a small amount of water to loosen if needed). Pass purée through a fine sieve and refrigerate until required (up to 3 days).

2.Whisk sorbet and strawberry purée together in a jug until smooth, then gradually add prosecco, whisking until combined. To serve, pour or ladle Sgroppino into Champagne coupes.