I fully intended for strawberry mint sorbet (taken from this website here) to be dessert for Saturday, which was declared an official LBD & Lindsey Day of Fun (activities on the Day of Fun may include, but are not limited to, running, eating, drinking adult beverages, watching Food Network and/or Cooking Channel, and laying out – all of which we accomplished on this particular Saturday). But, as I was standing over my ice cream maker, drooling, watching the sorbet turn from a puree into a slushy vat of happiness, I kept thinking it would be so much better served with some liquor.
Hence, these were born:
I swear this is easy to make. The sorbet is delicious on its own, and works as a perfectly light and refreshing summer dessert. There’s really no need to spike it with bubbly, vodka, rum or tequila. But, it certainly did a great job keeping our prosecco chilled as we drank it with lunch on my patio.
Strawberry Mint Sorbet
Wash and slice 1 pound of fresh strawberries. Place in a bowl with 3/4 cup sugar and 1 teaspoon vodka. Marinate in the fridge for an hour, stirring once. Pour strawberries and any collected juices, along with the juice of one lime and a few tablespoons of fresh mint leaves into a blender; puree until smooth. If using an ice cream maker, pour the puree into the base and churn for about 20 minutes, then move to an air tight container in the freezer.
If you don’t have an ice cream maker, you can probably just put the puree into an air tight container in the freezer and get fairly similar results.
Strawberry Mint Sorbet Cocktails
Take one scoop of the frozen strawberry mint sorbet and place in a champagne flute or wine glass. Top with champagne or prosecco; garnish with a mint leaf.