I flipped through try to select a recipe to share, and when I saw this strawberry sherbet, I knew this was the one! It calls for a splash of kirsch, which is a brandy distilled from whole cherries (I prefer sour cherry kirsch) that highlights the flavor of the fresh fruit. Kirsch adds a subtle cherry aroma with a full fruit feel without being overpowering or artificial. It’s also used in fondue, in Black Forest cake, and brings the flambé heat in Cherries Jubilee. DO NOT sub with flavored alcohol – if you’re going to substitute, try apricot brandy, red wine or skip it altogether.
Now get yourself some sweet summer strawberries and get to cooking! Before you make your grocery list, here are two more Wine Country Table recipes you should totally try:
Walnut Kale Pesto | the best thing to happen to the wilted leafy greens in the in the refrigerator that you totally intended to make into a salad. This is way more delicious anyway.
Little Gem Lettuces with Olive Oil Poached Tuna | Don’t be afraid of the amount of olive oil required for poaching, you won’t waste a drop. Some of it goes in the salad dressing; the rest can be strained and refrigerated for cooking greens or for dressing future salads.
Give this Strawberry Sherbet with Sparkling Wine a try – you’ll enjoy the sherbet, and sip the last few drops! If you love strawberry dessert goodness, try this Real Strawberry Cheesecake recipe too.
Strawberry Sherbet with Sparkling Wine
- ice cream maker
FOR THE SHERBET
- 1 pound strawberries hulled and sliced
- ⅔ cup superfine sugar
- 1½ teaspoons kirsch
- ½ pound strawberries hulled and sliced
- Superfine sugar to taste
- Kirsch to taste
- ¾ cup chilled sparkling wine
- In a food processor or blender, combine the strawberries and sugar and purée until smooth. Transfer the mixture to a fine-mesh sieve set over a bowl. Press with a rubber spatula to force the pulp through while leaving the seeds behind. Stir in the kirsch. Cover and refrigerate until thoroughly chilled. Freeze in an ice-cream machine according to the manufacturer’s directions. Transfer to an airtight container and store in the freezer until serving.
- About 15 minutes before serving, sweeten the sliced berries to taste with superfine sugar. Toss gently and let stand to release some of the berry juices. Stir in kirsch to taste.
- Scoop the sorbet into stemmed glasses or dishes. Spoon the berries over the sorbet, dividing them evenly. Pour 2 tablespoons of the sparkling wine over each portion and serve immediately.
Photos: Alycia Moreno