For the limoncello sorbet
- 375g caster sugar
- 450ml water
- Juice and zest of 3 lemons
- 125ml limoncello
- 1 tsp lemon extract
For the strawberry sorbet
- 225g caster sugar
- 300ml water
- Juice and zest of 1 lime
- 350g strawberries, hulled and roughly chopped
- Splash of Prosecco
- PopaBall Strawberry & Peach Bubbles for Prosecco
- Slices of lime
- Sprigs of mint
- To make the limoncello sorbet, place the sugar and water in a saucepan and warm gently over a medium heat until the sugar dissolves, then boil for 2-3 minutes until the mixture is slightly syrupy.
- Pour the syrup into a bowl and add the lemon juice, zest, limoncello and lemon extract. Cover, then chill the mixture for at least 2 hours or preferably overnight.
- Pour the chilled mixture into an ice cream machine and fit the lid. Churn the sorbet until it starts to thicken ─ please refer to the manufacturer’s instructions for timings. It will have a soft texture when ready. Freeze in an airtight container until needed.
- To make the strawberry sorbet, place the sugar and water in a pan, heat gently to dissolve the sugar then turn up the heat and bring to the boil.
- Add the lime zest and juice and simmer gently for a few minutes until you have a light syrup. Remove from the heat and leave until completely cool.
- Place the strawberries and cold syrup into a food processor and blend to a puree. Pour the mixture into an ice cream machine and freeze churn until a smooth, soft consistency is reached. Freeze in an airtight container until needed. Alternatively you could use our Smart Margarator Pro Margarita and Slush Maker – A dedicated blender for frozen tipples, the Pro Margarita and Slush Maker dispenses ice-cool cocktails at a flick of the tap, mixing up a batch of margaritas, daiquiris or frosés to get any party started.
- To serve, place two scoops of the limoncello sorbet and one scoop of the strawberry sorbet in a glass. Add a splash of Prosecco, sprinkle over some Strawberry & Peach Bursting Bubbles and finish off each glass with a slice of lime and a sprig of mint.