YIELD: 1 QUART
I don’t actually recommend that you use Champagne to make this delightful sorbet, but you certainly can if you roll hard like that! I prefer Prosecco, for its subtle notes and its more modest price tag.
Directions
In a food processor, pulse together the pear and strawberries until well chopped.
In a separate bowl, gradually mix the Prosecco with the sugar and stir gently to dissolve.
Let rest for about 5 minutes and then stir gently again.
Drizzle about ½ cup of the Prosecco mixture into the food processor and blend until quite smooth, for about 1 minute, scraping down the bowl as needed.
Add in the rest of the Prosecco mixture and blend until very well combined.
Transfer to the bowl of an ice cream maker and process according to the manufacturer’s instructions.
Store in an airtight container for up to 2 months in the freezer.
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Ingredients
1 pear, peeled and cubed (about 1 cup)
2 cups strawberries, greens removed
1 cup Prosecco, Spumante, or other sparkling white wine
¾ cup sugar
