Lemon Sorbet With Prosecco Food
LEMON SORBET
A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party
Provided by Miriam Nice
Categories Dessert, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
- Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
- Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.
Nutrition Facts : Calories 179 calories, Carbohydrate 42 grams carbohydrates, Sugar 42 grams sugar
LEMON SORBET WITH PROSECCO
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
Steps:
- Scoop 1/4 cup sorbet into each of 4 glasses. Top each with 1/3 cup Prosecco. Serve immediately.
SGROPPINO (ITALIAN LEMON SORBET AFTER DINNER COCKTAIL)
Sorbet, Prosecco and vodka combine to create a divine after dinner Italian cocktail. Make this for celebrations, fancy dinner parties or as a treat at the end of a hot day.
Provided by Heather
Categories Cocktail
Number Of Ingredients 8
Steps:
- Place first 3 ingredients into a blender. Process until just combined and slushy. Serve in wine glasses or champagne flutes. See Note #3 below.
Nutrition Facts : Calories 405 kcal, Carbohydrate 83 g, Protein 2 g, Fat 2 g, SaturatedFat 2 g, Sodium 10 mg, Fiber 2 g, Sugar 79 g, ServingSize 1 serving
SGROPPINO (ITALIAN COCKTAIL)
Provided by Giada De Laurentiis
Categories beverage
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.
SGROPPINO - PROSECCO COCKTAIL
This is fabby as a drink or a dessert! You can drink it with or without a spoon but the more sorbet used the more like a desert it becomes. The sorbet is measured out but it is easiest to judge the drinks by sight - the quantities are for guidelines only. It is very alcoholic so be warned!
Provided by dimensionally trans
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spoon the sorbet into a champagne flute.
- Pour the limoncello onto the sorbet. If using 4 teaspoons of sorbet it should just come to the top of the sorbet.
- Fill the glass with prosecco. Do this carefully, not only will the prosecco fizz but so will the sorbet.
Nutrition Facts : Calories 48.8, Sodium 2.9, Carbohydrate 1.5, Sugar 0.6
PROSECCO AND LEMON SORBET COCKTAIL
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 6 to 8 cocktails
Number Of Ingredients 4
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.
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- Put the water and sugar into a medium-sized heavy-based pan and heat moderately to dissolve the sugar
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- Combine sugar and water in a pot, bring to a boil, then simmer for approx. 10 – 15 min. to make a simple syrup. Set aside to cool down. Clean strawberries, remove stems, and finely puree in a liquid measuring cup with the immersion blender.
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- Gradually whisk (do not use a blender) in the vodka and sparkling wine or Prosecco. Donot whisk too much or it will become too liquid. You must whisk the sparkling wine in by hand because a machine will melt the ingredients. You do not want it too thick, but you do not want it real thin, either.
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- 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.DO AHEAD: Sorbet mixture can be made 1 day ahead. Keep frozen.
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