STRAWBERRY AND PROSECCO SCONES WITH SPARKLING LEMON ICING
Provided by Jeff Mauro, host of Sandwich King
Time 1h30m
Yield 8 scones
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl.
- Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.)
- Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest.
- Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco.
STRAWBERRY PROSECCO FLOATS
Steps:
- Toss the strawberries and sugar in a medium bowl and let sit 30 minutes.
- Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.
STRAWBERRY PROSECCO FLOATS
Provided by Anne Burrell
Categories beverage
Time 35m
Yield 4 prosecco floats
Number Of Ingredients 0
Steps:
- Toss 1 pint quartered strawberries and 1 tablespoon sugar in a bowl and let sit 30 minutes. Divide the strawberries among 4 wine glasses or champagne flutes. Add 1 scoop of vanilla ice cream to each. Fill with chilled prosecco.
STRAWBERRIES AND CHAMPAGNE JAM
A beautiful strawberry jam with a hint of champagne that makes a tasty gourmet gift!
Provided by KATSKI
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 96
Number Of Ingredients 6
Steps:
- Combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil. Stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 60 calories, Carbohydrate 15.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 14.9 g
STRAWBERRY LEMONADE PROSECCO JELLIES
Ree makes these gorgeous jellies in small Bundt pans, but decorative molds, martini glasses or even shot glasses will also work. If using glasses, you can skip turning the jellies out onto a plate and serve them directly in the glasses.
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put 6 mini Bundt pans (1-cup size) on a baking sheet and place in the freezer to chill.
- Add the prosecco, lemonade and vodka to a pot, sprinkle over the gelatin and let sit for 1 minute. Place the pot on the burner, turn the heat to medium low and heat, whisking occasionally, just until the gelatin has dissolved, 1 to 2 minutes, being careful not to let it come to a boil. Once the mixture is incorporated, remove from the heat and allow to cool for a few minutes.
- Grab the pans from the freezer and divide the chopped strawberries and peaches among them. Gently pour and divide the liquid over the fruit. Transfer the molds to the refrigerator to chill for at least 1 hour. The jellies can be made 24 hours in advance.
- When ready to serve, let sit at room temperature for about 10 minutes. Slice the remaining strawberries. Dip the bottom of each mold in warm water for 6 to 8 seconds before easily turning out the jelly onto a plate. Garnish with the sliced strawberries and serve.
STRAWBERRY & PROSECCO ICE LOLLIES
These zingy frozen cocktail lollies are the perfect way to start any party, with sparkling wine, fresh fruit and elderflower cordial
Provided by Katy Gilhooly
Categories Snack, Treat
Time 15m
Yield Makes 8 x 80ml lollies
Number Of Ingredients 6
Steps:
- Whizz the strawberries in a food processor with the caster sugar, elderflower and lemon juice. Pass through sieve into a jug and stir in the prosecco. Pour into the lolly moulds leaving a 1/2 cm gap at the top to allow for expansion. Sprinkle the freeze-dried strawberries over the base if using.
- Put the lollies in the freezer for 1 hr until the mixture is solid enough to support a lolly stick. Push a lolly stick 3/4 of the way into each lolly mould and freeze for another 6-8 hrs until solid.
- To serve, pull each lolly out of the mould by the stick. If it doesn't come free dip the mould in hot water for 10 secs and try again. Alcoholic lollies melt quickly so serve straight away with a bowl or paper napkin to catch any drips. To keep unmoulded lollies in the freezer, wrap each lolly in baking parchment and store in individual airtight freezer bags. Homemade lollies are best eaten within 1 week.
Nutrition Facts : Calories 60 calories, Fat 0.1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.5 grams protein
STRAWBERRY JELLIES
Help kids learn to make homemade jelly with this easy recipe, designed for 5-9 year-olds
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 4h30m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.
- Pour in the juice and whisk, making sure it's all mixed in.
- Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
- Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
- Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
- When the jellies are set, decorate with whipped cream and extra strawberries.
Nutrition Facts : Calories 118 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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