Strawberry Champagne Sorbet
Strawberry Champagne Sorbet blends ripe strawberries with the dry fizz of champagne for a light, fruit-forward frozen dessert. The champagne keeps the sorbet from freezing too solid and adds a subtle tartness that balances the sweetness of the berries. It takes about 20 minutes of prep plus several hours of freezing time.
Equipment
- Blender
- Ice Cream Maker
- Fine Mesh Sieve
- Freezer-safe container
Ingredients
- 2 cups fresh strawberries hulled and chopped
- 1 cup champagne preferably dry
- ½ cup sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 pinch salt
Instructions
- Combine the strawberries and sugar in a blender. Blend until smooth, pausing to scrape down the sides if needed.
- Strain the strawberry puree through a fine mesh sieve to remove seeds.
- In a medium bowl, whisk together the strawberry puree, champagne, lemon juice, and salt until well mixed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 1 hour, until thickened and frozen.
- Transfer the sorbet into a freezer-safe container. Cover tightly and freeze for at least 1 more hour to firm up fully.
Notes
- For added flavor complexity, infuse the champagne with a sprig of fresh mint before mixing it in with the puree.
- Substitute a non-alcoholic sparkling wine for a family-friendly version.
Nutrition
Calories: 149kcalCarbohydrates: 31gProtein: 1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 15mgPotassium: 166mgFiber: 1gSugar: 29gVitamin A: 9IUVitamin C: 44mgCalcium: 17mgIron: 1mg
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