Best 9 Cava Strawberry And Orange Sorbet Recipes

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Cool down this summer with a delightful treat—cava strawberry and orange sorbet. This refreshing dessert is a perfect blend of flavors that is sure to tantalize your taste buds. Made with fresh strawberries, oranges, and cava, this treat is not just delicious but also visually appealing. Let's dive right in and explore the best recipe for creating this delightful summer indulgence.

Here are our top 9 tried and tested recipes!

STRAWBERRY SORBET



Strawberry Sorbet image

Provided by Food Network

Categories     dessert

Time 13m

Yield about 1 quart

Number Of Ingredients 4

1 cup sugar, or to taste
1 cup water
1 1/2 pints strawberries, hulled and sliced
3 to 4 tablespoons fresh lemon juice, or to taste

Steps:

  • In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

CAVA COCKTAIL



Cava Cocktail image

Provided by Alex Guarnaschelli

Time 4m

Yield 1 serving

Number Of Ingredients 4

2 blood oranges, plus 1 thin slice, for garnish
Splash of fresh lemon juice
Splash of bitters
1/2 cup chilled cava

Steps:

  • Using a reamer, juice the blood oranges into a strainer placed over a bowl. With the back of the spoon work the pulp against the strainer to extract all of the juice, about 1/4 cup.
  • In a small pitcher combine the blood orange juice, lemon juice, bitters, and the chilled cava. Give it a little stir. Pour into a chilled champagne flute. Garnish with a thin slice of blood orange.

STRAWBERRY AND ORANGE CAVA SORBET



Strawberry and Orange Cava Sorbet image

This recipe is from the May 1992 issue of Bon Appétit. Fruity and refreshing! Cooking time is freezing time in the ice cream maker. Zaar wouldn't let me enter Brut Cava as an ingredient so its listed as sparkling Spanish wine. Posted for Spain - ZWT #5.

Provided by Kim127

Categories     Frozen Desserts

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/4 cup water
1 (10 ounce) package frozen sweetened strawberries, thawed
1 cup orange juice
1 cup spanish sparkling wine (Brut Cava)
fresh strawberries (optional for garnish)

Steps:

  • Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl.
  • Puree strawberries in blender. Add to syrup.
  • Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
  • Process strawberry mixture in ice cream maker according to manufacturer's instructions.
  • Transfer sorbet to covered container and freeze until ready to serve.
  • Scoop sorbet into glasses. Top with fresh berries and serve.

Nutrition Facts : Calories 285.7, Fat 0.1, Sodium 10.9, Carbohydrate 36.2, Fiber 1, Sugar 30.6, Protein 0.7

STRAWBERRY CHAMPAGNE SORBET



Strawberry Champagne Sorbet image

Make and share this Strawberry Champagne Sorbet recipe from Food.com.

Provided by Mirj2338

Categories     Frozen Desserts

Time 5h7m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
10 ounces frozen strawberries, thawed, undrained
2 tablespoons lemon juice
1 1/2 cups champagne
fresh strawberries

Steps:

  • Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves.
  • Remove sugar syrup from heat; cool.
  • Place thawed strawberries in container of an electric blender or food processor; process until smooth.
  • Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice.
  • Discard pulp and seeds.
  • Stir lemon juice, sugar syrup, and champagne into strawberry puree.
  • Cover and freeze at least 4 hours.
  • Position knife blade in food processor bowl; add frozen mixture, and process until smooth.
  • Return to pan and freeze until firm.
  • Repeat processing procedure, and return mixture to pan; freeze until firm.
  • Spoon into glasses, and serve with fresh strawberries.

FRESH STRAWBERRY SORBET WITH ORANGE MUSCAT CHAMPAGNE VINEGAR



Fresh Strawberry Sorbet With Orange Muscat Champagne Vinegar image

From the blog onceuponatomato.com. Experiment with other berries (raspberries, blackberries, for exmaple) or a combination of berries. The food.com site does not recognize the ingredient Trader Joe's 'Orange MUSCAT Champagne Vinegar' which was used in this recipe (I also doubled the amount called for, too from the original recipe). 'Orange Muscat Champagne Vinegar' is one of my staple items I purchase at Trader Joe's. Also, if you are using the vinegar, for my first batch I added two teaspoons of freshly grated orange zest and it was stirred into the sorbet with the syrup. Don't have a Trader Joe's in your neighborhood? Substitute 2 tablespoons champagne, muscat/muscat vinegar, or white wine plus 2 tablespoons fresh orange juice.

Provided by COOKGIRl

Categories     Frozen Desserts

Time 45m

Yield 1 quart

Number Of Ingredients 5

4 tablespoons orange muscat champagne vinegar (Orange MUSCAT Champagne Vinegar and please read recipe intro) or 2 tablespoons grated zest and juice of one oranges (read recipe intro)
2/3 cup sugar (you may be able to use less depending on how sweet the berries are)
1 quart fresh strawberries, rinsed and dried
of fresh mint (other suggestions include fresh lemon verbena, rosemary, lavender blooms, etc.)
fresh whole berries

Steps:

  • Combine vinegar (or orange juice) and sugar in a small saucepan.
  • Bring mixture to a boil and cook, stirring, until the sugar dissolves. Remove from heat and cool.
  • Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry.
  • Cap the leaves, quarter the berries and then puree them in a food processor. Stir in the syrup and orange zest.
  • Freeze in your ice cream maker according to the manual directions. *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker. I did not chill the strawberry mixture and churned it for about 40 minutes. Next time I prepare the sorbet, I will chill first and come back here to update.
  • Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.
  • To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.
  • Note: Prep time can vary.

Nutrition Facts : Calories 700.6, Fat 1.7, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 177.6, Fiber 11.5, Sugar 161.3, Protein 3.9

STRAWBERRY-ORANGE SORBET



Strawberry-Orange Sorbet image

Categories     Food Processor     Berry     Citrus     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Strawberry     Orange     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
2/3 cup sugar
2 3/4 cups sliced hulled strawberries (about 1 1/2 one-pint baskets)
1/2 cup fresh orange juice
1/2 teaspoon grated orange peel

Steps:

  • Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
  • Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.

ORANGE-STRAWBERRY SORBET



Orange-Strawberry Sorbet image

This orange-strawberry sorbet is very easy to make and very refreshing during hot summers. The kids love it, and so do the moms as it is a lot better than an ice cream! Garnish with fresh strawberries and mint leaves before serving.

Provided by Kalyani

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10h15m

Yield 4

Number Of Ingredients 6

½ cup water
½ cup white sugar
½ cup diced fresh strawberries
2 cups orange juice with pulp
½ teaspoon lemon extract
1 pinch salt

Steps:

  • Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
  • Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
  • Scoop sorbet and serve.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 39.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 1 g, Sodium 41.1 mg, Sugar 36.3 g

STRAWBERRY SORBET



Strawberry Sorbet image

This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.

Provided by Amanda Hesser

Categories     dessert

Time 10m

Yield Makes 1 1/2 quarts

Number Of Ingredients 4

1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

Steps:

  • Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
  • Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams

CAVA, STRAWBERRY AND ORANGE SORBET



Cava, Strawberry and Orange Sorbet image

Categories     Fruit Juice     Fruit     Dessert     Freeze/Chill     Low Sodium     Strawberry     Orange     Sparkling Wine     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

1/2 cup sugar
1/4 cup water
1 10-ounce package frozen sweetened strawberries, thawed
1 cup orange juice
1 cup brut cava (Spanish sparkling wine)
Fresh strawberries

Steps:

  • Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
  • Process strawberry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to covered container and freeze until ready to serve. (Can be prepared 4 days ahead.)
  • Scoop sorbet into glasses. Top with fresh berries and serve.

Tips:

  • Use frozen fruit: Frozen fruit is easier to work with and will result in a smoother sorbet.
  • Chill the cava and orange juice: Chilling the cava and orange juice before making the sorbet will help it set faster.
  • Use a high-quality cava: The quality of the cava will have a big impact on the flavor of the sorbet. Use a cava that you enjoy drinking.
  • Add sugar to taste: The amount of sugar you add to the sorbet will depend on your personal preference. Start with a small amount and add more to taste.
  • Serve the sorbet immediately: Sorbet is best served immediately after it is made. It will start to melt quickly, so don't let it sit out for too long.

Conclusion:

Cava strawberry and orange sorbet is a refreshing and delicious summer treat. It's easy to make and can be enjoyed by people of all ages. With its beautiful pink color and sweet and tangy flavor, this sorbet is sure to be a hit at your next party or gathering.

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