Lip Smakin’ Champagne Strawberry Sorbet

Strawberry Sorbet Recipe

Strawberry Sorbet Recipe

As soon as I walked into the grocery store there was a massive display of gorgeous strawberries welcoming me into the store. So red, so seductive – I just couldn’t take my eyes of them. I may or may not have been drooling.

The best part of strawberry display was the enticing sign that read: $5 for $5. So cheap, so easy, so sexy. What could I do with all those luscious, red strawberries? I felt chills of anticipation begin to form on my arm. I had to stop by the Starbucks for a coffee just to get a grip on all the awesomeness that was about to happen!

I had been wanting to do a sorbet of sort for quiet some time. I had read several recipes and it seemed pretty straightforward. As I was sipping my cappuccino, I kept eyeing aforementioned “seductive strawberries”. I just felt that she (the strawberries) deserved more than being put into a plain jane sorbet.

Next to the strawberries was the booze isle. My eyes settled on the champagne section and a light went off – AHA! Champagne and strawberries always go together!! I scooped up 5 pints of strawberries and headed over the the champagne isle. After much debate, I settled on a pink moscato champagne. I thought the extra sweetness would bring out the flavor of the strawberries. Turns out I was right. The champagne adds a crisp POP to the flavor.

Just a couple quick notes

I don’t mean to brag, however, I really have to say just how wonderful this champagne strawberry sorbet is. Is it bragging if it’s true?

I cooked dinner for my good friend Nyia and served this up to her. She said it reminded her of the fresh strawberries she had just recently picked and eaten while back home in New Hampshire.

If you want to kick it up a notch chop up some fresh basil and sprinkle it over the top of the strawberry sorbet. I know, I know, it sounds weird! Trust me, it adds something very nice to the party.

Next time, I am gonna chop up the basil and add it to the mixture. Then, I am going to make popsicles and serve them poolside.

Strawberry Sorbet Recipe_2
Lip Smakin' Champagne Strawberry Sorbet
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Ever wonder what summer tasted like? My guess, is it would taste like my champagne strawberry sorbet. Easy and fast to make.
Servings Prep Time
8 people 15 minutes
Passive Time
30 minutes
Servings Prep Time
8 people 15 minutes
Passive Time
30 minutes
Strawberry Sorbet Recipe_2
Lip Smakin' Champagne Strawberry Sorbet
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ever wonder what summer tasted like? My guess, is it would taste like my champagne strawberry sorbet. Easy and fast to make.
Servings Prep Time
8 people 15 minutes
Passive Time
30 minutes
Servings Prep Time
8 people 15 minutes
Passive Time
30 minutes
Ingredients
  • 32 oz Strawberries 2 containers
  • 1 cup Agave Nectar or Sugar
  • 1 med Lemon
  • 1 bottle Pink Champagne
  • Basil for garnish
Servings: people
Units:
Instructions
  1. Thoroughly rinse your strawberries. Fresh strawberries are a little moody and want to mold easily. I like to make sure I deal with any roque berries so they don't end up in the sorbet.
    Strawberry Sorbet Recipe_3
  2. Remove the stems from the strawberries.
  3. Add the first pint to a blender. I used my Nutribullet. Just press down on the berries - this will release their natural juices so they will blend. You have to push down or the blender won't do it's job. You need a little liquid to get the blades going. I don't like adding extra water because it dilutes the flavor of the berries. Now, blend it to me baby - uh huh, uh huh!
    Strawberry Sorbet Recipe_4
  4. Repeat with the other pint of strawberries. (That's 16 oz - I know 'cuz I just googled it!)
  5. Add strawberries to a large mixing bowl. Add agave nectar (or sugar), champagne.
    Strawberry Sorbet Recipe_5
  6. Just a quick note: I have used both agave and sugar to make this recipe. I like the taste of the agave better - it really brings out the strawberry flavor. Don't worry though, both versions are amaze.
  7. Cut your lemon in half and juice it with a lemon squeezer. If you are free handing it make sure you use a separate bowl to squeeze the juice into. This will keep the lemon seeds out of your strawberry sorbet.
  8. Mix it up with a balloon whisk. I like to make sure all the ingredients are blended together. Don't kill yourself - just make sure they the agave nectar isn't hiding out on the bottom of the bowl.
  9. Get your ice cream maker ready - I used my handy dandy Cuisinart. Pour into your ice cream maker and flip it on. Let it go for about 25 minutes. When you get the consistency (or close to it) of the photo then you are done!
  10. No ice cream maker? No problem. Just pour into an freezer safe container and put into the freezer. Let it freeze over night. The ice cream maker dramatically speeds up the freezing process. It also gives the sorbet a lighter texture. If you don't have an ice cream maker I would highly recommend investing in one - they really are fantastic.
  11. You can server right out of the ice cream maker if you like. I usually put it in the freezer for a couple hours to get the strawberry sorbet a little firmer - just my preference.
  12. I chopped up some fresh basil from my garden and served it on top of the strawberry sorbet. Sounds weird, I know, but trust me! It really rounds out the flavor profile.
    Strawberry Sorbet Recipe_7
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