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Strawberry and prosecco fixx with lemon sorbet

3 pints lemon sorbet

1 750-ml bottle chilled Prosecco or brut Champagne

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 cill 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 (Sorbet mixture can be made 1 day ahead.  Keep frozen)

Hull remaining 1 1/2 pints berries; quarter lenghtwise.  Mix berries with 1/4 cup sugar in large bowl; chill 1 to 2 hours.

Spoon sorbet mixture into 8 parfait glasses.  Top with remaining Prosecco and sugared strawberries.


Recipe from Bon Appetit

Picking InfoJuly 28th, 2018

Picking Schedule Pick Your Own is closed until 2019 Please check back starting in May 2019 for updates    Estimated Picking Dates   Strawberries- Late May  Rhubarb- Late May Sweet

Photo(s) added: , Another New PhotoJune 7th, 2017

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