Elegant, refreshing, and bursting with flavor, this strawberry-champagne sorbet is the perfect way to celebrate summer. Sweet ripe strawberries are blended with champagne (or prosecco) and a touch of honey for a light yet indulgent treat. It’s easy to make ahead and ideal for entertaining—serve it in delicate glassware for a sophisticated dessert, or scoop it over a fresh fruit salad for a cooling finish on a hot day. With its bright color and crisp flavor, this sorbet makes any occasion feel special.
INGREDIENTS:
4 cups coarsely chopped strawberries
1 cup dry champagne or prosecco (white wine may be substituted)
3/4 cup simple syrup (see below)
1/2 cup honey
1/4 cup lemon juice
For the Simple Syrup
1 1/2 cups sugar
1 cup water
METHOD:
In a saucepan, combine sugar and water. Stir over medium-high heat until the sugar dissolves. Bring to a boil and cook for 1 minute. Remove from heat and let cool completely.
In a large saucepan, combine the strawberries, champagne, simple syrup, honey, and lemon juice. Bring to a boil, then reduce heat and simmer uncovered for 4 minutes. Remove from heat and let cool.
Pour the cooled mixture into an 8-inch square baking dish. Cover and freeze until firm, at least 8 hours or overnight.
Break the frozen mixture into chunks. Place in a food processor fitted with a metal blade and process until smooth and creamy.
Scoop immediately into bowls or chilled champagne glasses. For longer storage, transfer to a covered container and freeze for up to 1 month.
YIELD: About 10 servings (1/2 cup each)
