Lemon sherbet and Prosecco sorbet with strawberries

A refreshing, easy, elegant dessert that's perfect for when it's too hot to cook. For an even simpler version, scroll down to the bottom of this article.

Lemon sherbet and Prosecco sorbet with strawberries
Adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang

Store-purchased lemon sherbet (The original recipe features a delectable-looking homemade lemon sherbet. We chose the easier route.)

2/3 cup sugar
1 cup water
1 cup Prosecco
3 tablespoons fresh lemon juice
pinch of kosher salt

1 pint strawberries, stemmed and chopped into small pieces
1/4 cup sugar
1 teaspoon finely grated lemon zest

Remainder of Prosecco bottle from the sorbet recipe

To make the Prosecco sorbet: In a small saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat, let cool, transfer to an airtight container, cover, and refrigerate for at least 3 hours, or until cold, or up to 3 weeks.

When you are ready to churn the sorbet, stir the Prosecco, lemon juice, and salt into the sugar syrup. Churn in an ice cream maker according to the manufacturer's directions. You should have about 2 cups. Transfer to an airtight container until serving.

In a medium bowl, combine the strawberries, sugar, and lemon zest, and stir gently to coat the berries evenly. Let macerate for 15 to 20 minutes.

To serve, using half the lemon sherbet, scoop small scoops and divide evenly among 8 tall flutes. Spoon the macerating strawberries on top of the sherbet, dividing them evenly. Layer scoops of the Prosecco sorbet on top of the strawberries, then scoop the remaining lemon sherbet on top of the Prosecco layer. Pour the Prosecco over the tops, filling each flute to the rim. Serve immediately with long spoons.

No time to prepare syrup ahead? Try this version of the lemon sherbet and prosecco sorbet.

Prosecco + Lemon Frappé with Crushed Strawberries
By Joanne Chang, from Food & Wine

For a shortcut version of one of Chang's favorite restaurant desserts, fill Champagne flutes with tiny scoops of lemon sherbet and spoonfuls of crushed, defrosted frozen sweetened strawberries, alternating layers. Top with Prosecco and serve immediately with a long spoon.