The long-awaited Seattle summer is upon us, ushering in those endless sunny evenings on patios and front porches, and days filled with picnics, boating, and strolling along the water. With the return of summer comes the need for a refreshing summer treat: enter an effervescent champagne sorbet atop sweet and tart sliced strawberries and fresh mint.
For this champagne sorbet, a less expensive Brut or Extra dry non-vintage champagne works perfectly. We used Cupcake Vineyards Prosecco, a mid-range sparkler from Italy with an aroma of white peach, grapefruit, and honeydew.
What You'll Need
makes 8 servings
3 cups Champagne (approximately 1 bottle)
1 cup sugar
4 cups water
1/3 cup fresh lemon juice (once you have the recipe down, feel free to experiment with fresh orange or grapefruit juice)
How You Make It
Heat water with sugar until it comes to a rolling boil. Boil for 5 minutes, or until all the sugar has dissolved. Reduce heat to medium and add the bottle of Champagne (yes, we know you are sad about heating it, but you must or it won't freeze). Remove from heat. Stir in juice. Refrigerate overnight, or place in the freezer until cool.
In the meantime, slice strawberries into quarters and sprinkle with finely chopped mint leaves.
Pour cooled champagne mixture into an ice cream maker or sorbet machine and process until the sorbet is softly frozen. Serve on top of strawberries and mint, and enjoy!
Source: JewelHospitality.com (adapted from jamesbeard.org)