Prosecco with strawberry sorbet

Based on 2 ratings
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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
1 g
Fat
0 g
Carb
52 g
  • Step 1/3

    • 250 g sugar
    • 500 ml water
    • 400 g 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

    • 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!