Best Strawberry And Prosecco Fizz With Lemon Sorbet Recipes
PROSECCO AND LEMON SORBET COCKTAIL
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 6 to 8 cocktails
Number Of Ingredients 4
Steps:
- Combine the prosecco and vodka in a pitcher. Place one or two small scoops of lemon sorbet in each of 6 to 8 champagne flutes.
- Pour the drink over the sorbet. Garnish with lemon slices.
STRAWBERRY SORBET
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.
Provided by Amanda Hesser
Categories dessert
Time 10m
Yield Makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
- Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams
LEMON SORBET WITH PROSECCO
Inspired by a classic cocktail made with limoncello (a lemon liqueur) and Prosecco (Italian sparkling wine), this incredibly refreshing dessert is a cinch to make. Serve with biscotti or your favorite Italian cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Number Of Ingredients 2
Steps:
- Scoop 1/4 cup sorbet into each of 4 glasses. Top each with 1/3 cup Prosecco. Serve immediately.
STRAWBERRY AND PROSECCO FIZZ WITH LEMON SORBET RECIPE
Provided by á-170456
Number Of Ingredients 5
Steps:
- Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours. Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate. (Sorbet mixture can be made 1 day ahead. Keep frozen.) Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours. Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries. This recipe yields 8 servings.
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