A classy and refreshing Summer dessert that is simple to make. Enjoy with family and friends.
6 cups strawberries (hulled, thinly sliced)
1¼ cup sugar
1½ sparkling strawberry wine
2 tablespoons grated lemon zest (about 2 med. lemons)
5 tablespoons freshly squeezed lemon juice
½ cup water
½ cup orange juice or mango nectar
No nutrition information available
Fill a large saucepan with water and juice. Bring to a gentle boil and then reduce the heat to simmer. In a large metal bowl, toss the strawberry slices and lemon zest with the sugar. Set the bowl on top of the saucepan of water and heat the strawberries until the sugar dissolves and the berries are soft, about 10-12 minutes. Set aside to cool slightly. Puree the strawberries in a blender until smooth. Drain puree in mesh strainer to remove seeds (optional). Some people may prefer the seeds. Return the puree to the bowl and stir in the champagne (sparkling wine is optional) I think it adds a refreshing twist to the sorbet, though regular wine will work just as well. Pour mixture into Stand Mixer. Mix on med. for 3 minutes (this step helps to expand the bubbles from the sparkling wine to make the sorbet even more light and slightly ice-y. Refrigerate 1 hour and then freeze in an ice cream maker according to machine’s directions. Serve immediately or store in an airtight container in the freezer.