Instructions:
- Prepare the Strawberry Base: Combine hulled strawberries, lime juice, and sugar in a blender. Blend until completely smooth.
- Strain (Optional but Recommended): Pass the puree through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract all the liquid. Discard seeds/pulp.
- Chill: Cover the strawberry puree and refrigerate for a minimum of 30 minutes to ensure it’s properly cold.
- Prep the Glasses: Place one thin orange slice or a strip of orange zest into the base of each chilled Champagne flute.
- Add the Kick: Measure 1.5 Tablespoons (22 ml) of the chilled strawberry puree into the base of each flute. Follow this immediately with 1/2 Tablespoon (7 ml) of orange liqueur per glass.
- The Pour Technique (Crucial for the Sunrise Look): Gently tilt each flute slightly and slowly pour the chilled Prosecco down the side of the glass. Pouring slowly prevents immediate mixing and creates the beautiful layered gradient.
- Garnish and Serve: Top with the remaining Prosecco, allowing the layers to slowly merge naturally. Garnish the rim of each glass with a fresh strawberry slice and serve immediately.