Lemon and Prosecco Sorbet

Photo of Lemon and Prosecco Sorbet by Mario

Hello food lovers!

Last week we shared with you a recipe for Chianti Poached Pears, so now it’s time for something that goes really well with that recipe – Lemon and Prosecco Sorbet.

The acidity of lemon is well balanced with sugar content, and with addition of mouthwatering Prosecco, this beautiful combination results in a very refreshing accompaniment to your desserts. Plus, lemons are a rich source of Vitamin C.

For this recipe you will need an ice cream maker, however if you haven’t got one, have a look in the notes underneath the recipe, you’ll find useful instructions there 🙂

Lemon and Prosecco Sorbet

Prep time: approx. 10 minutes + cooling & freezing

Cook time: approx. 10 minutes

Churning time: approx. 1 hour

Total time: 1 hour 20 minutes + cooling & freezing

Recipe by Bill


  • 300 ml water
  • 300 g sugar
  • 500 ml Prosecco
  • Zest of 1 lemons
  • Juice of 2 lemon


  1. Pour water and add sugar into a large pan.
  2. Bring to the boil and simmer for 2 – 3 minutes making sure all of the sugar has dissolved, then take off of the heat and set aside to cool down to room temperature.
  3. Add prosecco, lemon zest and juice, stir it in, then pour into ice cream maker and follow the manufacturers instructions (see notes).


Photo of Chianti Poached Pear by Mario
  • If you haven’t got an ice cream maker, you can pour the mixture into a container, place in the freezer, and after 2 hours (just when it starts to freeze) take it out, tip into a food processor, pulse, put back in the container and in the freezer, repeat the process again after 2 more hours, then leave in the freezer over night to set.
  • Make sure to make the sorbet at least a day in advance – this will allow it to set properly before serving.
  • You can store the sorbet in a freezer for up to a month.

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