Boozy Strawberry Sorbet

Most of the time spent making this treat is stress-free, and within several hours you could be enjoying this with your friends over white wine on your rooftop terrace.
By Mariela Alvarez Toro

Boozy Strawberry Sorbet

I am very excited to share this recipe with you, for it embodies my attitude towards summer cooking: simply prepared quality ingredients that encourage good times. I picked up some pretty tasty strawberries at the market, and I immediately knew I wanted to make a refreshing summer dessert. Sorbet was the most evident option, but I wanted a slightly more special treat, a boozy strawberry sorbet. Prosecco was the booze of choice, as it is the epitome of New York City summer weekends. You could also use Champagne, but Prosecco tends to be milder and sweeter than most Champagne, perfect for dessert treats. Once frozen, this boozy sorbet is refreshing and light, tangy and sweet.

Boozy Strawberry Sorbet
Prep Time
Cook Time
Total Time
Most of the time spent making this treat is stress-free, and within several hours you could be enjoying this with your friends over white wine on a rooftop terrace.
Recipe Type: Dessert
Serves: 4-6
  • ⅔ cups sugar
  • ⅔ cup water
  • 2 cups prosecco
  • 1 ½ cups strawberries
  1. To make this sorbet you will need to prepare three ingredients (simple syrup, strawberry puree, and Prosecco) separately. You can prepare them simultaneously to accelerate the process, as most of the preparations are inactive and easy.
  2. To make the simple syrup, place sugar and water in a small pot over low heat. Cook until sugar dissolves completely. Remove from heat and let cool completely. In the meantime, place two cups of Prosecco in the freezer until very cold, but not frozen. Depending on its starting temperature, you may want to leave the Prosecco in the freezer for 30 minutes and up to an hour. Finally, puree strawberries in a blender and set aside. Once all ingredients have cooled completely, transfer into the blender, and pulse until well incorporated. Transfer contents into an ice cream maker, following manufacturer’s instructions, churn until icy and thick. Once ready, place sorbet in the freezer for 3-4 hours before serving. Enjoy!

Mariela Alvarez Toro

Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.

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