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.
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Boozy Strawberry Sorbet
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A refreshing summer dessert, perfect for a rooftop gathering with friends.
Minimal effort, maximum deliciousness!
Ingredients
- 1 cups (237 ml) sugar
- 1 cups (237 ml) water
- 2 cups (473 ml) prosecco
- 1 1/2 cups (355 ml) strawberries
Instructions
- Prepare simple syrup, strawberry puree, and chilled Prosecco separately.
- For the simple syrup: Combine sugar and water in a small pot over low heat. Cook until sugar dissolves completely. Remove from heat and let cool completely.
- Chill two cups of Prosecco in the freezer for 30-60 minutes, until very cold but not frozen.
- Puree strawberries in a blender and set aside.
- Once all ingredients are completely cool, combine them in a blender and pulse until well incorporated.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions, until icy and thick.
- Place the sorbet in the freezer for 3-4 hours before serving.
Notes
- For a stronger strawberry flavor, use fresh, ripe strawberries and slightly over-puree them.
- If you don’t have Prosecco, substitute with another dry sparkling wine or even club soda for a non-alcoholic version.
- Store the sorbet in an airtight container in the freezer for up to 2 weeks for optimal quality.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 10
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 50
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Which alcohol works best in a boozy strawberry sorbet?
Vodka is a neutral choice that keeps the strawberry flavor front and center. Prosecco or a light rosé adds a subtle floral note that complements the fruit well.
Why is alcohol added to sorbet?
Alcohol lowers the freezing point of the mixture, which prevents the sorbet from turning rock-hard in the freezer. Even a small amount keeps the texture scoopable straight from the freezer. 
Do I need an ice cream machine to make this sorbet?
An ice cream machine gives the smoothest result, but you can pour the blended mixture into a shallow pan, freeze it, and scrape it with a fork every 30 to 45 minutes until fully frozen for a granita-style texture.
