Best Prosecco Sorbet Recipes

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TANGERINE AND PROSECCO SORBET



TANGERINE AND PROSECCO SORBET image

Categories     Citrus

Number Of Ingredients 8

•3/4 cup sugar
•3/4 cup water
•2 cups chilled strained tangerine juice (from about 16 tangerines)
•1 cup chilled Prosecco
•1 tablespoon finely grated tangerine peel
Special Equipment
•Ice cream maker
Read More http://www.bonappetit.com/recipes/2010/03/tangerine_and_prosecco_sorbet#ixzz0r1qugKHB

Steps:

  • •Combine sugar and 3/4 cup water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Transfer syrup to medium bowl and chill until cold, about 2 hours. •Add strained tangerine juice, Prosecco, and finely grated tangerine peel to syrup; whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer's instructions. •Transfer sorbet to freezer container. Cover tightly with lid and freeze until firm, at least 8 hours or overnight. DO AHEAD Can be made 3 days ahead. Keep frozen. Divide sorbet among wine goblets or dessert glasses. Serve immediately. Read More http://www.bonappetit.com/recipes/2010/03/tangerine_and_prosecco_sorbet#ixzz0r1qugKHB

LEMON SORBET WITH PROSECCO



Lemon Sorbet with Prosecco image

Inspired by a classic cocktail made with limoncello (a lemon liqueur) and Prosecco (Italian sparkling wine), this incredibly refreshing dessert is a cinch to make. Serve with biscotti or your favorite Italian cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Number Of Ingredients 2

1 pint lemon sorbet
1 bottle (750 ml) Prosecco or other sparkling white wine

Steps:

  • Scoop 1/4 cup sorbet into each of 4 glasses. Top each with 1/3 cup Prosecco. Serve immediately.

PROSECCO AND LEMON SORBET COCKTAIL



Prosecco and Lemon Sorbet Cocktail image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 6 to 8 cocktails

Number Of Ingredients 4

1 750-ml bottle chilled prosecco
1 cup chilled vodka
1 pint lemon sorbet
Lemon slices, for garnish

Steps:

  • Combine the prosecco and vodka in a pitcher. Place one or two small scoops of lemon sorbet in each of 6 to 8 champagne flutes.
  • Pour the drink over the sorbet. Garnish with lemon slices.

WATERMELON PROSECCO SORBET SLUSHIES



Watermelon prosecco sorbet slushies image

What better way to end a garden party than with a cocktail/sorbet combo? These watermelon prosecco slushies are refreshing with a real kick

Provided by Anna Glover

Categories     Cocktails, Dessert, Drink

Time 20m

Number Of Ingredients 5

1 watermelon (about 2kg)
200ml prosecco , plus a little extra
3 mint sprigs, plus extra to serve
½ lemon , zest pared
50g sugar

Steps:

  • Cut the watermelon into quarters and remove the pips using a teaspoon. If you're serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the fruit, cover and freeze for 4 hrs, or up to 1 week.
  • Put the mint, lemon and sugar in a small pan with 50ml water, and bring to a gentle simmer for 3-5 mins until the sugar dissolves and turns syrupy. Cover and leave to cool completely, then strain.
  • Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to, until it's a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Garnish with the chilled watermelon wedges and little mint sprigs.

Nutrition Facts : Calories 115 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

STRAWBERRY AND PROSECCO FIZZ WITH LEMON SORBET RECIPE



Strawberry And Prosecco Fizz With Lemon Sorbet Recipe image

Provided by á-170456

Number Of Ingredients 5

3 pints strawberries divided
1/3 cup sugar plus
1/4 cup sugar
3 pints lemon sorbet
1 bottle chilled Prosecco - (750 ml) (or brut Champagne)

Steps:

  • Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours. Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate. (Sorbet mixture can be made 1 day ahead. Keep frozen.) Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours. Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries. This recipe yields 8 servings.

STRAWBERRY AND PROSECCO FIZZ WITH LEMON SORBET



Strawberry and Prosecco Fizz with Lemon Sorbet image

Categories     Champagne     Dessert     No-Cook     Quick & Easy     Frozen Dessert     Strawberry     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

3 pints strawberries, divided
1/3 cup plus 1/4 cup sugar
3 pints lemon sorbet
1 750-ml bottle chilled Prosecco or brut Champagne

Steps:

  • Hull 1 1/2 pints strawberries; cut berries in half. Puree berries and 1/3 cup sugar in processor until very smooth. Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2 hours.
  • Place half of berry puree and half of lemon sorbet in processor. Slowly add 3/4 cup Prosecco; blend until mixture is thick and slushy. Transfer to medium bowl. Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2 hours. Place Champagne stopper on remaining Prosecco and refrigerate. (Sorbet mixture can be made 1 day ahead. Keep frozen.)
  • Hull remaining 1 1/2 pints berries; quarter lengthwise. Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.
  • Spoon sorbet mixture into 8 parfait glasses. Top with remaining Prosecco and sugared strawberries.

TANGERINE AND PROSECCO SORBET



Tangerine and Prosecco Sorbet image

Provided by Karen DeMasco

Categories     Champagne     Ice Cream Machine     Dessert     Low Fat     Low Cal     Frozen Dessert     Spring     Low Cholesterol     Tangerine     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

3/4 cup sugar
3/4 cup water
2 cups chilled strained tangerine juice (from about 16 tangerines)
1 cup chilled Prosecco
1 tablespoon finely grated tangerine peel
Special Equipment
Ice cream maker

Steps:

  • Combine sugar and 3/4 cup water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Transfer syrup to medium bowl and chill until cold, about 2 hours.
  • Add strained tangerine juice, Prosecco, and finely grated tangerine peel to syrup; whisk to blend well. Transfer mixture to ice cream maker and process according to manufacturer's instructions.
  • Transfer sorbet to freezer container. Cover tightly with lid and freeze until firm, at least 8 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
  • Divide sorbet among wine goblets or dessert glasses. Serve immediately.

PROSECCO SORBET



PROSECCO SORBET image

Number Of Ingredients 4

1 pint lemon sorbet
1/4 to 1/2 cup gin
1/2 cup dry Prosecco
6 to 8 fresh mint leaves for garnish.

Steps:

  • Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately. Yield: 4 servings.

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