Recipe: Lemon Sherbet and Prosecco Sorbet with Strawberries
| Boston Magazine |
For the lemon sherbet:
1 c. fresh lemon juice (from 6–7 lemons)
2 tsp. finely grated lemon zest (about 2/3 lemon)
1 ¼ c. sugar
1/2 c. water
Pinch of kosher salt
1½ c. half-and-half
For the prosecco sorbet:
2/3 c. sugar
1 c. water
1 c. prosecco
3 tbsp. fresh lemon juice (about 1½ lemons)
Pinch of kosher salt
1 pt. strawberries, stemmed and chopped into small pieces
1/4 c. sugar
1 tsp. finely grated lemon zest
About 2½ c. prosecco (remainder of bottle from the sorbet recipe)
To make the lemon sherbet:
In a small saucepan, combine the lemon juice, lemon zest, and sugar and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat, strain through a fine-mesh sieve into an airtight container, and stir in the water and salt. Let cool, cover, and refrigerate for at least 3 hours, or until cold, or up to 1 week.
When you are ready to churn the sherbet, whisk the half-and-half into the lemon base until combined. Churn in an ice cream maker according to the manufacturer’s directions. You should have about 3 cups. Transfer to an airtight container and place in the freezer until serving.
To make the Prosecco sorbet:
In a small saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat, let cool, transfer to an airtight container, cover, and refrigerate for at least 3 hours, or until cold, or up to 3 weeks.
When you are ready to churn the sorbet, stir the prosecco, lemon juice, and salt into the sugar syrup. Churn in an ice cream maker according to the manufacturer’s directions. You should have about 2 cups. Transfer to an airtight container and place in the freezer until serving.
In a medium bowl, combine the strawberries, sugar, and lemon zest and stir gently to coat the berries evenly. Let macerate for 15 to 20 minutes.
To serve, using half the lemon sherbet, scoop small scoops and divide evenly among 8 tall flutes. Spoon the macerating strawberries on top of the sherbet, dividing them evenly. Layer scoops of the prosecco sorbet on top of the strawberries, then scoop the remaining lemon sherbet on top of the prosecco layer. Pour the prosecco over the tops, filling each flute to the rim. Serve immediately with long spoons. Serves 8.