A surefire way to enjoy a good cocktail during the hot summer season is to turn it into a frozen dessert, like sorbet, for example. As already detailed in this recipe for a simple fruit sorbet, this is a dessert consisting of a flavored iced base, made in an ice cream maker or slush machine. In the case of using cocktails for the base, there are many to choose from, especially those that are so simple you can do in your sleep. Today's pick will be a Bellini, a cocktail consisting of wine and fruit puree.

Usually, this cocktail is made with a combination of white peach puree and Prosecco wine.

However, neither are as commercially available as one might require, which is why, often times, mixologists will create variations that use other types of peaches and wine. Sometimes the peaches are substituted with other fruit, and wine is substituted with champagne. The following recipe is for a strawberry Bellini sorbet, that not only substitutes strawberries for the peaches, but also substitutes champagne for the wine.

The recipe

Ingredients

  • 2 cups Champagne
  • 1 cup frozen strawberries
  • 4 tbsp white sugar
  • Strawberries for garnishing

Directions

  1. Puree the strawberries in a blender or food processor. Transfer the puree to a bowl and whisk in the wine/champagne and sugar.
  2. Transfer the mixture to an ice cream maker or slush maker and churn until it becomes slow and slushy.
  3. Seal in a container and chill in the freezer for 4 hours or overnight.
  4. Before serving, remove from the freezer to thaw for a few minutes. Break down the ice and return to the ice cream maker or slush maker to churn until it becomes slushy again.
  5. Serve the sorbet in dessert glasses garnished with strawberries.

Serves: 4

Ways to serve the sorbet

There are many ways to serve up sorbet, besides in a glass, and it can make the difference between a plain dessert and an exotic one.

In terms of decoration, the sorbet can be served on a plate in scoops or in the form of shapes. This is achieved simply by scooping or spooning the sorbet into decorative molds placed in a pan lined with parchment and freezing it overnight. Removing them can be tricky, so it's best to wait a few minutes for them to defrost before transferring the shapes to a plate with a spatula and removing the molds.

Another fun way is to serve them is as a snack. Sorbet can be shaped into rectangles or squares, depending on the pan used. The sorbet can be cut out and placed on top of wafers or Sweet Tart strips, served with sauce and garnish, or they can be sandwiched between them. For a fine example of this, look no further than this simple recipe for sorbet sandwiches.
© ALL RIGHTS RESERVED