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
INGREDIENTS
- 300 ml water
- 300 g sugar
- 500 ml Prosecco
- Zest of 1 lemons
- Juice of 2 lemon
INSTRUCTIONS
- Pour water and add sugar into a large pan.
- 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.
- Add prosecco, lemon zest and juice, stir it in, then pour into ice cream maker and follow the manufacturers instructions (see notes).
NOTES
- 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.
