Description
A refreshing summer dessert, perfect for a rooftop gathering with friends.
Minimal effort, maximum deliciousness!
Ingredients
Units
Scale
- 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