Champagne and Strawberry Slush

By far the best use for strawberry sorbet is this, and I can’t believe I’ve never tried it before: place two small scoops of sorbet in a champagne flute, and fill that baby with bubbles. Let it sit/melt for a minute or two, and then . . . oh, my. Champagne and strawberries are classic best friends because they bring out the loveliness in one another. Champagne and strawberry sorbet is even better — an icy, sweet, sunset-striped drink. With bubbles.

If you’re just catching up this week, yesterday I showed how to make homemade strawberry sorbet, which I turned into mini frozen tarts.

Those tarts would be a fantastic treat to serve with this drink.

You can also make both this drink and the tarts with Haagen-Dazs strawberry sorbet from the grocery store, and I promise it will be just as good.

Pre-scoop and freeze your sorbet so it holds its shape.

Top with champagne or Prosecco.

Zonin makes our favorite Prosecco. Buy it here.


You could also pour gingerale over your sorbet for a non-alcoholic version.

I think this will be the new signature cocktail at my house. What’s yours?


By |2012-08-22T07:12:30-07:00August 22nd, 2012|Recipes|1 Comment

Homemade Strawberry Sorbet Tarts

On one of those August days when it was too hot to live, I went to the Biltmore for Haagen-Dazs strawberry sorbet — one of my favorite summer desserts. It tastes like summer distilled (in a place where summer is lovely).  As an excuse to spend extra time standing in front of the freezer, I decided to make strawberry sorbet myself.  Then, I made my sorbet into mini strawberry tarts, which are easy and adorable. (Because I bought the tart shells pre-made.) And tomorrow, I’ll show you the best use for strawberry sorbet yet. It also requires nothing more than opening something that someone else made.

Disclaimer: you can make all of these things with strawberry sorbet from the grocery store, and all of this will be just as lovely.

This stuff: it’s gorgeous.

If you want to make your own, all you have to do is puree strawberries with sugar and lemon juice and put the whole mess into an ice cream freezer. I followed this recipe.

You can stop here, eat this by the bowlful, and be very happy. Or, you can make it taste like fresh strawberry pie on ice, in mini shells to impress your girlfriends.

Buy mini phyllo shells from the grocery store. (I found these at Bashas’.)

Scoop out the sorbet, place on a tray, and freeze well so it will hold up in the tarts.


Place in shells, garnish with strawberries, and serve.

Whipped cream wouldn’t hurt, either.

Aren’t those sweet? Come back tomorrow for a strawberry sorbet drink that takes even less time and is wicked, wondrous heaven. It involves corks.

By |2012-08-21T09:57:03-07:00August 21st, 2012|Recipes|6 Comments


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