Cool down with a Strawberry Sorbet Float—strawberry sorbet topped with a strawberry compote and wine—on a hot summer day hanging around the pool with your friends.
I’ve been creating a lot of drink recipes lately.. I don’t know if it’s because it’s summertime and I’m feelin’ hot hot hot, or because drinks take less time to create (just being honest..), but I’ve been loving them lately. These sorbet floats are something special though—they’re sorbet plus wine!! Like, c’mon. These are a real “thing” and I love them and I know you’ll love them too.
So we’re three days away from the wedding and I’ve officially become THAT girl. What girl you ask? The girl who works her wedding into everything…
Me: *giggles* yeah I’m just trying to get ahead on work since my wedding is this weekend* person: oh congratulations! me: *giggle* thanks!! I’m SO excited. Or, Me: yeah I decided to take off from teaching this week because I’m getting married this weekend and then going to Italy—I’ve never been! (<—I feel the need to include this part so I don’t sound to… “oh Italy, no big deal”).
Ok what I’m trying to say is that someone needs to punch me because I’m annoying.
I originally saw the idea for this concept—a sorbet float—on ABC’s The Chew. I tried Googling the link for the recipe but couldn’t find anything, but that’s how I found out that boozy floats with ice cream and/or sorbet are REAL and absolutely perfect for hot, sunny afternoons.
You’ll start by making the sorbet, which is pretty fool-proof. I recommend using frozen strawberries rather than fresh so the sorbet freezes quicker. The sorbet is made up of frozen strawberries, plain Greek yogurt, honey, and a bit of lemon juice. You’ll freeze that mixture for approximately 6 hours (or overnight).
Once you’re ready to prepare the floats, you’ll make strawberry compote (you guys know I love a good compote) and pour that into four separate glasses, top the compote with some strawberry sorbet and then top off everything with some prosecco (or your favorite sparkling or white wine).
For this recipe, the sorbet ended up separating a bit which was actually quite delicious… I sipped these out of a straw (rather than eating with a spoon) and each sip was filled with wine+strawberry sorbet. UGH. Then at the end there was some sorbet leftover at the bottom of the glass that I scooped up with a spoon. Seriously, it doesn’t get more perfect than that.
Strawberry Sorbet Float
- 2 cups frozen strawberries
- 1/2 cup plain Greek yogurt
- 2 tbsp honey
- Juice from 1/2 lemon
- Strawberry compote:
- 1 cup strawberries frozen or fresh
- 1 tbsp lemon juice
- Your favorite white wine/sparkling wine
- For the sorbet: place strawberries and yogurt in a food processor and pulse until somewhat smooth. Add the honey and lemon juice and pulse until mixture is completely smooth.
- Pour sorbet into a parchment-lined bread pan and place in the freezer for at least 6 hours.
- For the compote: heat strawberries and lemon juice over high heat in a small saucepan. Bring to a boil and then reduce for a simmer for 10 minutes, breaking down the strawberries into smaller pieces with a spatula or fork.
- To put everything together: Pour compote into the bottom of each glass. Scoop out the sorbet and add 1-2 scoops in each glass. Pour wine overtop and enjoy!