Strawberry and Prosecco Sorbet

Strawberry and Prosecco Sorbet

Is there anything that represents British summertime better than strawberries? Forget the cream, I will happily munch way through an entire punnet of those plump and juicy berries on their own. For me, the only thing that could possibly be more synonymous with summer than strawberries - is Wimbledon. 

Wimbledon will always make me feel nostalgic for my childhood. It marks the start of summer and was always a sign that six weeks of school holiday were just around the corner – at last! At the risk of sounding old, ‘back then’, summer meant sun! I loved coming home from school on a hot day to find my mum, patio doors wide open, cheering (or more likely hanging on the edge of her seat) as she watched Tim Henman battle his way through the competition, whilst I eagerly anticipated the familiar jingle from the ice cream van.

Unfortunately I don't quite share my mum’s enthusiasm for tennis, but I’ll happily partake in any food or drink related activity that celebrates Wimbledon because, for me, it represents much more than a sporting competition... Pour me a Pimms!

Inspired by that summertime nostalgia, this sweet yet refreshing sorbet is the perfect dessert to accompany an afternoon of Wimbledon-watching. The recipe is really simple and the best part is; you don’t need to invest in an ice cream machine to make it.

Once the ingredients have been combined, your work is pretty much done - I left my sorbet to freeze in a loaf tin. Just make sure to give it a good mix with a fork every hour (for about 3-4 hours) to help it set. Or if you’re like me - go out and leave a family member to do it for you (sorry Sis!). I left mine to set fully over night, but it should be ready after 8 hours. The prosecco is a subtle addition, but gives it an added kick. I used a sparkling white, but I’d love to try it with a sparkling Rosé too.

This is a crowd-pleasing recipe that I know I’ll definitely come back to time and time again.


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