Sicilian cocktail recipe

(17 ratings)

This delicious and simple Sicilian cocktail combines strawberry coulis together with processco to make one delicious, sweet summer drink

Close up picture of Sicilian cocktail with a scoop of sorbet in a martini glass
(Image credit: Getty / The Picture Pantry)
Preparation Time5 mins
Total Time5 mins

This Sicilian cocktail is a real showstopper of a drink, perfect for serving after lunch because it almost doubles as a dessert. 

It's simple and easy to make and you can prep them in advance too. Simply place the glasses on a tray and add the coulis so they are ready to go. Clear a shelf in the freezer for them, and chill for 30-45 minutes before you're ready to serve. These are great to serve after dinner parties, at barbecues or just as a weekend treat. We've used a strawberry sorbet here, but you can add a really zingy twist by using a Sicilian lemon sorbet instead. Adding a little fizz of prosecco makes the drink feel sophisticated and special.


  • 1-2 tbsp strawberry coulis
  • Prosecco
  • Strawberry or Sicilian lemon sorbet
  • Cocktail glasses




  1. Chill your martini cocktail glasses in the freezer for at least 30 minutes. Spoon in the strawberry coulis.
  2. Pour chilled Prosecco in the glasses, up to half-full and give the mixture a little stir to combine everything. 
  3. Use an ice cream scoop or work with two spoons to get a nice rounded scoop of sorbet, and lower it into a glass. Repeat for all the other. 
  4. Top up each glass up with a little more Prosecco over the top. Garnish each cocktail with a mint leaf or a slice of strawberry, and serve.

Top tip for making this Sicilian cocktail

Try making this recipe with different fruity coulis like raspberry or even elderflower. Garnish with wild elderflowers in spring, or fresh raspberries.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.