Prosecco sorbet


Soooo whoops. I haven’t been around on my blog for a while!!! I think that this is a record. Apologies!!! I’ve still been cooking and taking pics of my creations, although I have less time to cook now, and combine eating out with business quite often.

By the way, if anyone lives in Vancouver, can I just say that the best Japanese sushi restaurant I have EVER been to is Miku, in Coal Harbour. They are the sister restaurant of Minami in Yaletown, and they are specialists in aburi sushi, one of my faves. Paired with a bottle of good sake, and the awesome view of the water, I’m in heaven! I’ve also been wowed lately by Yew Restaurant in the Four Seasons downtown. If you’re looking for a post-shopping bite, Ned’s lobster tacos are just the thing, and I always have a glass (or two) of prosecco to wash it all down.

But enough of all the restaurant love. What about my own creations?! Well, my love of prosecco lead me to want to make a prosecco-based sorbet for stealthy beach alcohol-consumption. Why drink your bubbly when you can eat it? Also, it’s summer, and there is nothing better than ice-cold lime prosecco sorbet with strawberries. Nuff said. I had you at “prosecco”, didn’t I? Don’t lie!


  • 200 mL water
  • 2/3 cup sugar
  • Lime zest
  • 180 mL lime juice
  • 450 mL prosecco
  • Strawberries

*Note: The original recipe calls for a MUCH higher water to prosecco ratio. But rules are meant to be broken, especially when more prosecco means happier Claire.

Heat up the water in a saucepan with the sugar, and stir until dissolved. Grate lime zest into the mixture. When cooled down, add the rest of the water, prosecco, and lime juice. Make sure the liquid is cool before adding the prosecco or all the alcohol will dissolve away and we don’t want that, now do we. After all these complicated steps, time to dump it all in your handy icecream maker and wait till you have sorbet!!! Or, because you’re a normal person who doesn’t own an icecream maker that you’ll use once a year and keep in storage the rest of the time, you’re going to stick it in the freezer, and periodically take it out to mix up once in a while. You want to make sure that the sorbet doesn’t freeze into a giant icecube, so frequent stirring will ensure that a slush, then a thick slush, and finally a sorbet texture is achieved.

Serve with sliced strawberries, ideally on a rooftop patio with a view 😉


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