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Blueberry Lemon Prosecco Sorbet

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Recipe - Blueberry Lemon Prosecco Sorbet

From The Hamilton Beach Test Kitchen

Added by Lynne

Ingredients

  • 1/2 cup cold water minus 1 tablespoon 
  • 2 tablespoons Prosecco  
  • 1 pound frozen blueberries 
  • 1 teaspoon fresh lemon zest  
  • 3 tablespoons fresh lemon juice  
  • 1/2 cup sugar 
  • 2 tablespoons blueberry preserves or jam

Directions

  1. Place ingredients in blender in order listed. 
  2. Blend on high for 60 to 90 seconds, or until smooth, stopping and stirring every 15 seconds. 
  3. Transfer mixture to an airtight container and freeze for 4-6 hours, or until firm.

Serves:  6-8

Test Kitchen Tip: To make Blueberry Lemon Sorbet, substitute 2 tablespoons of water for Prosecco. Texture of sorbet will be much harder. The alcohol in the Prosecco assists in reducing the formation of ice crystals giving the sorbet a smoother texture.

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