Sure, it’s a little early for strawberry season. Typically, the height of June is when we head out to the fields to fill the little blue cartons with mounds of tiny berries. But luckily, Catapano Farms has them a little earlier — and they are sweet, delicious and perfect for today’s recipe.
In this series, reporter Felicia LaLomia takes you through how to cook with booze. And, of course, she will be trying lots of it along the way.
In this episode, just four ingredients — ruby red strawberries, lemon, honey and some Bridge Lane Bubbly — are blended and frozen to create a zesty, pink, boozy dream of a dessert.
Bubbly Strawberry Sorbet
- 1 lemon
- 1 cup honey
- 1 quart strawberries
- 375 ml sparkling wine
- Wash the lemon well. Roughly chop it, careful to remove any seeds. Add to blender with the honey and blend until smooth. Remove from blender and set aside.
- Wash and hull the strawberries. Add to the blender and blend for a few seconds. Add the lemon-honey mixture 1/4 cup at a time. Blend each time, tasting for desired sweetness. Add the sparkling wine and blend just until combined. Pour into freezer safe dish and freeze for five hours.
- Remove from freezer, blend mixture until smooth and return to freezer for three hours. Serve with mint, basil, flaky salt or lavender.