Strawberry + Campari Paletas with Prosecco

Strawberry + Campari Paletas with Prosecco

We’re in celebration mode over here! Mark’s niece just got a job offer at a cool little agency here in Charlotte. I made these pretty little drinks for Anna and we sat on the porch cheersing and talking about her exciting new life chapter. Her whole fam is coming into town for dinner tonight! The recipe for this little celebratory concoction is from Yossy’s new book Sweeter off the Vine. Yossy is known for her beautiful rustic baking, she makes magic happen in her charming little Brooklyn kitchen. Her book is all about fruit desserts, it’s organized by season and ingredient – which I just love! I didn’t have popsicle molds so I made these paletas in big ice cube molds and then just poured some prosecco over them. Cheers!

Oh and here are some more lovely recipes from her book from bloggers around the web!

Vegetarian Ventures | Pistachio Pound Cake with Strawberries in Lavender Sugar

A Brown Table | Rhubarb Semifreddo

Hummingbird High | Pear Pie with Crème Fraiche Caramel

The Fauxmartha | Blackberry Creampuffs

The Vanilla Bean Blog | Blood Orange Old Fashioned Donuts

A Cozy Kitchen | Rhubarb and Rye Upside Down Cake

Two Red Bowls | Lime Bars with Saffron

The Candid Appetite | Strawberry Skillet Cobbler

Retrolillies | Rhubarb and Rye Galettes

Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco Strawberry + Campari Paletas with Prosecco

 

Ingredients 

1 pound strawberries, hulled

5 tablespoons sugar

1/4 cup Campari

juice of half a lemon

pinch of salt

 

prosecco for serving

 

Directions

Blend all the ingredients together in your food processor or blender until smooth, as shown. Pour into molds. Freeze until firm, most likely overnight. Serve with prosecco.

 

Notes

Recipe from Sweeter off the Vine: Fruit Desserts for Every Season. I received a copy of this book in exchange for an honest review.

 

 

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