Pornstar Martini Sundae Recipe

Make simple syrup

In a small saucepan combine sugar and water. Heat gently, stirring, until sugar dissolves completely. Remove from heat and cool to room temperature.

Once syrup is cooled, stir in the prosecco, lemon juice and optional vodka. Taste and adjust lemon/sugar if needed — the sorbet should be bright and slightly sweeter than you expect because freezing mutes sweetness.

Chill the mixture thoroughly (1–2 hours) in the refrigerator. Pour into an ice-cream maker and churn according to manufacturer’s instructions until a soft-sorbet stage (about 20–30 minutes). If you do not have an ice-cream maker, pour into a shallow metal tray and freeze; every 30 minutes stir and break up ice crystals with a fork until evenly frozen (3–4 hours).

Transfer sorbet to an airtight container and freeze at least 2 hours to firm up before assembling sundaes.

Scoop passion fruit pulp into a small saucepan. Add 2 tablespoons caster sugar and 1 teaspoon lime juice. Warm gently over low heat, stirring, just until sugar dissolves and pulp has loosened (do not boil). Taste and add a little more sugar if your fruit is very tart.

Remove from heat and allow to cool. For a smoother sauce (optional), pass the pulp through a fine sieve to remove seeds, pressing with the back of a spoon. Keep some seeds if you like the textural contrast/appearance. Chill until cold.

If using store-bought ice cream, let it sit at room temperature for 5–10 minutes so it’s scoopable. If making quick homemade ice cream is desired, ensure it is fully frozen and scooping-friendly.

Make the whipped cream: chill a mixing bowl and whisk (or beaters) for 10 minutes in the refrigerator. Pour in the double cream, add icing sugar and vanilla extract. Whip to soft peaks for a light, billowy cream (do not overwhip). Refrigerate until ready to assemble.

Prepare 4 large sundae glasses or dessert bowls. Spoon a tablespoon of passion fruit puree and a sprinkle of shortbread crumbs (if using) into the bottom of each glass.

Add 2 scoops (about 1/2 cup each) of vanilla ice cream into each glass, pressing gently to create an even layer.

Top the ice cream with a generous scoop (about 1/3 cup) of chilled prosecco sorbet.

Drizzle 1–2 tablespoons of passion fruit puree over the sorbet in each glass. If you kept seeds, some seeds will sit on top for visual appeal.

Pipe or spoon a large dollop (about 1/4 cup) of whipped cream on top of each sundae.

Garnish each sundae with half a fresh passion fruit (scooped) placed on the whipped cream. Sprinkle remaining shortbread crumbs around the edges if desired.

For an authentic Pornstar Martini touch, serve with a small shot glass of chilled prosecco (about 2 tablespoons) on the side so guests can pour or sip alongside the sundae.

Serve immediately so the sorbet retains texture. If assembling ahead, keep sundaes chilled in the coldest part of the freezer for up to 30 minutes, then serve.