So, last weekend we made strawberry “soft serve” ice cream and waffle cones (using the soft serve machine we got Boomer for Christmas [the deal is that it’s just a normal countertop ice cream maker, but you’re supposed to eat the ice cream when it’s still all soft and fantastic, before the “let it set in the freezer”, annoying part of making your own ice cream]), and we used strawberries from the farm that I’d chopped and frozen last summer.
The nice thing about this strawberry ice cream recipe, aside from being delicious, is that it calls for macerating the strawberries in Grand Marnier and sugar, then straining them. You are left with a wonderful strawberry syrup that just cries out to be made into a cocktail. And what’s our favorite oeuvre of spring/summer cocktail? Why, the prosecco-lemonade one, of course!
You can probably use store-bought lemonade for this, I suppose, but lemonade is super-easy to make. Just mix one part freshly-squeezed lemon juice with three parts water and 1/2 part simple syrup, with a few more tablespoons of simple syrup to taste. For this batch I started with 1 cup of lemon juice, or about five lemons. Then I stirred the strawberry syrup from the ice cream into the lemonade, and let it chill for a few hours. Then we filled the glasses halfway with lemonade, and topped with chilled prosecco. On an unexpectedly 75-degree day in March, it’s a wonderful promise of the season to come!
[Posted by Schnookie]