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Sparkling Wine-Spiked Lemony Strawberry Sorbet Recipe

One of my most favorite desserts is, well, basically anything frozen. I love ice creams, sorbets, popsicles and all those delicious things. Last month when I had my abundance of strawberries, it seemed natural to create at least a couple of frozen treats from them. Today I bring you a sparkling-wine spiked lemony strawberry sorbet recipe. Yes that’s a mouthful, but I promise you’ll love it!

Strawberry Sorbet Recipes spiked with Lemon and Sparkling Wine

Sorbet is one of those recipes that makes you feel only partially guilty for indulging in a frozen treat. It’s typically lighter than ice cream because it doesn’t contain eggs or milk. It’s usually just water, sugar and fruit plus a few other ingredients for enhanced flavor. The sparkling wine in this recipe serves two purposes: flavoring agent and softener. The alcohol in the sparkling wine helps to keep the sorbet soft and scoop-able. Win/win.

Strawberry Sorbet Recipe spiked with Lemon and Sparkling Wine

The strawberries in this sorbet are not cooked ahead of time. I’ve quartered them to make it easier to puree them, but they do go into the ice cream maker raw. I like the fresh, bright flavor that the raw strawberries have. The flavor is much lighter than a cooked strawberry. These strawberries below were so delicious. They were fresh, plump and darn near perfect.

Fresh quartered strawberries for strawberry sorbet

My favorite part about this recipe is the way the lemon shines through. We’re using both lemon zest and lemon juice for brightness and sweetness. A little acid provides flavor enhancements for most dishes and sorbet is no exception. The zest is really what provides flavor. Yum, yum. I did use fresh lemons for this recipe, but now I’m wishing I’d used some of my frozen Meyer lemon juice in this. I wouldn’t have had the zest but the flavor of Meyer lemons is a little sweeter anyways so I think it would all balance out. Oh well, that’s a good project to test next time! I’ll let you know how it goes.

Lemon Zest for Strawberry Sorbet

A “base” for a sorbet or ice cream really just means the final product that you put into the ice cream maker to make ice cream or sorbet. So if I use the term “sorbet base,” I’m really just talking about the sorbet mixture before it’s been actually turned into sorbet. Below you can see the base on the left and the finished sorbet on the right. I love how vibrant, red and fresh it looks. Please don’t lick your computer screen (I know it’s tempting).

Base for Strawberry Sorbet

The hardest part about sorbet (and ice cream) is allowing it to harden in the freezer. Thankfully this sorbet only needs 4 hours instead of the 8 hours needed by some ice cream recipes. So you could definitely make this one morning or even early afternoon and be eating it by evening time. I suggest trying this recipe for your next dinner party or just when you want to do something special for yourself. It’ll be hard not to eat the whole batch in one sitting, trust me.

Strawberry Sorbet Recipe spiked with Lemon and Sparkling Wine

Are you ready to tackle this recipe? Awesome, let’s get to it.

Yield: 4 cups

Sparkling Wine-Spiked Lemony Strawberry Sorbet Recipe

This strawberry sorbet recipe features tangy lemon juice, lemon zest, and sparkling wine. It takes strawberry sorbet to a whole new level!



  • 1 1/3 cups sugar
  • 1 1/3 cups water
  • 3 cups chilled strawberries, hulled and quartered
  • 1/2 cup chilled brut sparkling wine
  • 2 tablespoon lemon juice
  • zest of one lemon


  • Halved strawberries
  • Mint leaves


  1. The day before you want to start this recipe or early the morning of: place your ice cream maker mixing bowl in the freezer. These need to freeze at least 8 hours before they can be used.
  2. Heat sugar and water on stovetop. Bring to a simmer and continue simmering for 5 minutes. Remove from heat and cool to room temperature. This step can be done ahead of time and stored in the refrigerator until ready to use.
  3. Combine the strawberries with half a cup of the cooled simple syrup in a food processor. Process until liquified.
  4. In a large mixing bowl, combine the strawberry mixture with the remaining syrup, sparkling wine and lemon juice/zest. Mix well.
  5. Add mixture to a ice cream maker. Spin for 25 minutes until thick and slushy.
  6. Transfer to an air tight, freezable container. Set in the freezer for 4 hours for mixture to solidify.
  7. Serve with a sliced strawberry and mint leaf garnish.

Recipe inspired by Ice Cream Nation.

Prep:20 minutes

Cook:4 hours, 25 minutes

Total:4 hours, 45 minutes

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