Prosecco with strawberry sorbet

Prosecco with strawberry sorbet

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“This recipe also works well with peach, apricot, or other seasonal fruits. Want to publish your own summer recipe on Kitchen Stories? Send it to community@kitchenstories.io”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
240
min.
Resting

Ingredients

Servings:-6+
750 ml Prosecco
400 g strawberries
250 g sugar
500 ml water
lemon (juice)
Metric
Imperial

Utensils

  • immersion blender
  • pot
  • liquid measuring cup
  • cutting board
  • knife
  • ice cream maker (optional)
  • bowl
  • citrus press
  • ice cream scoop

Nutrition per serving

Cal
298
Protein
1g
Fat
0g
Carb
52g

Step 1/3

  • 250 sugar
  • 500 ml water
  • 400 strawberries
  • immersion blender
  • pot
  • liquid measuring cup
  • cutting board
  • knife

Combine sugar and water in a pot, bring to a boil, then simmer for approx. 10 – 15 min. to make a simple syrup. Set aside to cool down. Clean strawberries, remove stems, and finely puree in a liquid measuring cup with the immersion blender.

Step 2/3

  • 1 lemon (juice)
  • ice cream maker (optional)
  • bowl
  • citrus press

Mix simple syrup and puréed strawberries, then add lemon juice. Transfer to an ice cream maker to freeze or place in the freezer for approx. 3 – 4 hrs., stirring frequently.

Step 3/3

  • 750 ml Prosecco
  • ice cream scoop

Serve scoops of sorbet in a glass and enjoy with Prosecco or on its own!