Best Sorbet Fizz Recipes

STRAWBERRY AND PROSECCO FIZZ WITH LEMON SORBET RECIPE

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

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.

SORBET FIZZ

Steps:

• Arrange the strawberry slices in the bottom of 2 pretty, long-stemmed glasses, then top each with 2 scoops of raspberry sorbet. Pour over the elderflower drink and serve straight away.