There’s still time to celebrate the last days of summer with this festive dessert, perfect for a late summer book club on your patio. It’s surprisingly easy to make and adds a lovely festive charm to your party. You can experiment with flavours; I did both the Aperol Spritz and the Lynchburg Lemonade – both were delicious and my book club ladies were pleased as punch to be my recipe testers. Let us know if you find new flavour combinations that you love – we will be happy to test them out!!

Aperol Spritz Sorbet

Ingredients:

3 cups water

2 cups organic cane sugar

Zest of 1 large organic orange

½-3/4 cup Aperol Liqueur (to taste)

Tiny pinch of Himalyan sea salt (to taste)

Prosecco

 

You will need:

Citrus Zester, measuring cups, small saucepan, wooden spoons and an Ice Cream/Sorbet Machine

How To:

Mix sugar, water and Himalyan salt in a small saucepan and heat just until sugar is fully dissolved.  Let cool on the stovetop until room temperature and then add orange zest and Aperol. Cool in the refrigerator and then follow manufacturer’s instructions for sorbet in your machine. Once sorbet is a firm consistency, use a small scoop and plop into the bottom of a shallow champagne glass of your choice.

 Pour Prosecco over the sorbet and enjoy!

Accompany with a small dessert spoon.

 

Kentucky Bourbon and Lemonade Sorbet

Ingredients:

3 cups water

2 cups organic cane sugar

Zest of 1 large organic lemon

Juice from 1 large organic lemon

3 Tablespoons organic honey

½ cup Maker’s Mark Bourbon  or small batch Rye whiskey

Fentiman’s Fermented Lemonade or some other fizzy lemonade.  You could also make homemade by using sparkling water, lemon and sugar.

You will need:

Citrus Zester, lemon juicer, measuring cups, small saucepan, wooden spoons and an Ice Cream/Sorbet Machine

How To:

Mix sugar, honey and water in a small saucepan and heat just until sugar is fully dissolved. Let cool on stovetop until room temperature and then add lemon zest, lemon juice and Bourbon.  Cool in the refrigerator and then follow manufacturer’s instructions for sorbet in your machine. Once sorbet is a firm consistency, use a small scoop and plop in the bottom of a shallow champagne glass of your choice.  

Pour fermented Fentiman’s lemonade (it’s fizzy!) over the top and enjoy!

Accompany with a small dessert spoon.