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Strawberry Basil Sorbet Bellini

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  • Author: Megan Keno
  • Prep Time: 30 minutes
  • Chill Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 5 glasses 1x
  • Category: Beverage
  • Method: Frozen
  • Cuisine: American


A simple cocktail, perfect for summer – this Strawberry Basil Sorbet Bellini is a twist on a classic Peach Bellini with champagne poured over homemade strawberry basil sorbet.


Units Scale
  • 6 cups Fresh Strawberries, hulled and chopped
  • 10 leaves Basil, minced
  • 1 cup Sugar
  • 1/2 cup Water
  • 1 Bottle Sparkling Wine or Champagne, chilled


  1. In a large food processor, add in strawberries and pulse until smooth. Over a large bowl, pour the strawberry puree into a fine mesh strainer.
  2. With a rubber scraper, push the strawberry puree through the strainer to remove most of the seeds and fiber from the berries. Stir in the minced basil leaves. Discard the pith and seeds in the strainer. Set puree aside.
  3. In a small sauce pan, stir the water and sugar together until the sugar dissolves. Over medium high heat, bring the sugar syrup to a boil, stirring frequently.
  4. Remove from heat and allow to cool. Stir the syrup into the strawberry basil puree. Place into the fridge for 1-2 hours to chill the mixture.
  5. Prepare the sorbet using an ice cream maker according to the ice cream maker’s instructions. Use immediately or place in a freezer safe container.
  6. To prepare bellinis, dollop 1 heaping spoonful of frozen sorbet into a champagne glass and pour chilled champagne over the top. Sip immediately.


Megan Keno – Country Cleaver