Luscious and boozy, this Strawberry Sparkling Wine Sorbet is the best way to enjoy the last warm summer days.
Hi, my friends! I hope you’ve had an amazing Monday. AMENDED. I hope you’ve had a decent Monday. AMENDED. I hope you’ve had a bearable Monday.
As the matter of fact, I started to write this post in the morning while waiting for my bus. Specifically, that was at around 6 a.m. It would be fair to notice I was heading to the gym before my job. As a lazy guy having too much stuff to carry and still remembering the days the temperature was 20 above zero at 5 a.m., I was wearing my shorts and t-shirt.
I’ve got an excuse, though. While the mornings are crisp now, the afternoons are very warm (if not hot). Thus, all additional layers you wear in the mornings, you’ll need to carry on your way back home. It’s not a lot of fun either.
And I’m telling you. Although this Strawberry Sparkling Wine Sorbet is a delicious dessert, that was the last thing I could think of this morning. I’d rather think of something warm and cozy, like this porridge. Ben, you’re getting older.
Strawberry Sparkling Wine Sorbet
All right, it’s decided – tomorrow I’m going to get dressed more appropriate.
This is a good example of bad thinking and pure decisions.
On another hand, Strawberry Sparkling Wine Sorbet is an example of good thinking (Especially if you don’t eat in in the morning when it’s freaking cold outside). It’s so refreshing, delightful, and the most importantly, boozy. I believe boozy desserts always are a good idea.
In fact, two years ago I shared another similar idea, Strawberry Red Wine Sorbet. But I honestly think sparkling wine works even better. If you don’t like red wine, use prosecco instead.
Besides strawberries, you can certainly use other berries and fruit. Try the combo of prosecco and peaches, sparking wine and cantaloupe or dry white wine and pears. I’m quite positive neither this Strawberry Sparkling Wine Sorbet nor these ideas disappoint you.
- 3 cups fresh strawberries, hulled
- 2 cups red or rosé moscato sparkling wine
- 1/2 cup powdered sugar
- 1/3 lemon juice
- Combine all the ingredients in a cup of your blender and process until nice and smooth.
- Place the puree in the cup of the ice cream maker and make sorbet as recommended in the manual, for about 25-30 minutes.
- Transfer the sorbet in a container and place in the freeze, for a few hours or until the desired consistency.
- Take the sorbet out from the fridge 10 minutes prior serving,