Watermelon and Kiwi Proseco Sorbet

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Sorbet may be one of those summer snacks you yearn for in the winter; but why wait until summer??  Living on the West Coast we have been adorned with beautiful 80 degree weather all week, and a perfect light sorbet was just in order! 

Watermelon may not be in season for some.  Instead of using fresh blended watermelon, fresh watermelon juice (such as naked juice) from a whole foods grocery store will work just fine.  

Sorbet is the easiest cold treat to make in a snap.  It just takes 3-4 ingredients and a little bit of patience.  Couldn't be easier or healthier!  This time, this icy treat was for mommy and daddy.  Although to make the sorbet kid-friendly just omit the proseco and add water.

Do you have a favorite fruit??  

Try substituting it in this recipe!  Blood oranges or pears would be absolutely delicious! 

For this recipe I used agave nectar instead of granulated sugar.  Agave nectar's glycemic index is much lower then sugar, meaning it's healthier and helps balance your body's fat storage.  Be sure to take the sorbet out of the freezer a few minutes prior to serving, since using the agave nectar will harden the sorbet slightly.

Watermelon and Kiwi Proseco Sorbet 
Recipe created by Epicurean Mom

For Watermelon Sorbet:

1 1/2 cups proseco (sparkling wine)

1/4 cup + 2 tablespoons agave nectar

2  cups fresh watermelon juice, run through a sieve

3 basil leaves, minced (optional)

In a small saucepan over medium heat, combine the proseco and agave nectar.  Bring to a rapid boil, stirring occasionally, for 2-3 minutes.  Let cool a few minutes.  

Once cooled, add watermelon juice and basil leaves to the proseco mixture, stir until well incorporated. Place in the freezer for 2-3 hours, or until chilled.  Pour watermelon mixture into the basin of an ice cream maker and use according to manufactures instructions.  Spoon into a freezer safe container, and freeze for up to 5 hours.  Garnish with mint and serve. 

For Kiwi Sorbet:

2 cups proseco (sparkling wine)

1/4 cup + 3 tablespoons agave nectar

2  cups fresh kiwi juice, run through a sieve 

In a small saucepan over medium heat, combine the proseco and agave nectar.  Bring to a rapid boil, stirring occasionally, for 2-3 minutes.  Let cool a few minutes.  

Once cooled, add kiwi juice to the proseco mixture, stir until well incorporated. Place in the freezer for 2-3 hours, or until chilled.  Pour kiwi mixture into the basin of an ice cream maker and use according to manufactures instructions.  Spoon into a freezer safe container, and freeze for up to 5 hours.  Garnish with mint and serve.