- 1 pound very ripe strawberries, hulled, halved
- 1 1/2 tablespoons fresh lemon juice
- 1 750-ml bottle chilled Prosecco
Pulse strawberries, sugar, and lemon juice in a food processor until mixture is smooth. Strain pulp through a sieve into a large pitcher. DO AHEAD Purée can be made 8 hours ahead. Cover and chill.
Gently pour Prosecco into pitcher with strawberry purée. Stir very gently just to blend (stirring quickly will make mixture very foamy). Gently pour into Champagne glasses, dividing evenly.