Strawberry Moscato Sorbet is an easy way to make whole fruit sorbet without an ice cream maker. Moscato wine gives that extra sweet taste that you will love. A recipe from Seduction in the Kitchen for #SundaySupper.
Spring is here! Are you ready happy about that? I know I am and so is Sunday Supper because this week’s theme is: WELCOME SPRING! This event is being hosted by Renee from Renee’s Kitchen Adventures. Spring to me is light flavors like strawberry, plus, I have an obsession with
Spring to me is light flavors like strawberry, plus, I have an obsession with Moscato wine, I love making it in desserts. Look at: Tropical Fruit With Moscato Glaze Quesadilla #SundaySupper, Moscato Peach Cobbler, and #SundaySupper Pineapple Mango Moscato Jam. Hmm, I just realized looking at this list, this the 4th one of my Moscato recipes to be in Sunday Supper, hmmm wonder if I am trying to make Moscato the wine of Sunday Supper?
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Why use Moscato in a sorbet? Well, I love how the flavor enhances the strawberry. Plus Moscato gives it that little bit of sweetness that gives a sorbet that wonderful Springtime flavor. A nice bonus with using a Moscato wine you can actually make this strawberry sorbet without an ice cream maker. You can make this Strawberry Moscato Sorbet in a Ziploc freezer bag. The wine gives it the right consistency when it freezes for a nice sorbet that no one would know you never used an ice cream maker.
So let’s celebrate spring. I know it is a great welcome after this weird winter we have had. So for me, I am just going to relax, open up the windows in my apartment, do some Spring cleaning, and enjoy a bowl of my Strawberry Moscato Sorbet.
Strawberry Moscato Sorbet is an easy way to make whole fruit sorbet without an ice cream maker. Moscato wine gives that extra sweet taste that you will love.
- 2 cups sugar
- 1 cup water
- 1 cup Moscato wine
- 2 quarts strawberries hulled and sliced
- 1/4 cup fresh orange juice
- 1/2 cup white corn syrup
- Bring the sugar, water, and Moscato wine to a boil in a medium saucepan over medium-high heat.
- Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes.
- Set aside to cool completely.
- Place the strawberries and orange juice in a food processor and puree.
- When the sugar syrup has cooled completely, combine with the strawberry puree.
- Add the corn syrup and stir well.
- Pour the strawberry mixture into a freezer Ziploc bag.
- Put the bag in the freezer, after 1 hour take the bag and give it a good squeeze or "kneading" and put back in the freezer for another hour.
- Take the bag out the freezer, scoop some the sorbet oyt into a bowl and ENJOY!
You can use an ice cream maker if you want, just follow your manufacture's directions for sorbets
So are you ready to welcome Spring with the rest of the Sunday Supper lineup? Here we go:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
- An Unconventional Mojito by Monica’s Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
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