Champagne Orange Sorbet Recipes
CHAMPAGNE ORANGE SORBET
Categories Champagne Ice Cream Machine Dessert Frozen Dessert Orange Summer Chill Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 pint
Number Of Ingredients 5
Steps:
- In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a simmer over moderate heat, stirring until the sugar is dissolved, and simmer the syrup for 10 minutes. Let the syrup cool and chill it, covered, for 2 hours, or until it is cold.
- In a bowl stir together 1 cup chilled syrup, the Champagne, the orange juice, and the orange-flower water and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft. In a bowl beat the white until it is frothy, add it to the sorbet, and freeze the sorbet in the freezer until it is firm.
FRESH STRAWBERRY SORBET WITH ORANGE MUSCAT CHAMPAGNE VINEGAR
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
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
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- Put the sugar and 250 ml (9 fl oz/1 cup) of water in a heavybased saucepan. Stir constantly over medium—low heat until the sugar has dissolved, then stop stirring. Bring to the boil, then reduce the heat and simmer for 5 minutes. Cool.
- Put the sugar syrup, blood orange juice, Champagne and Campari in a blender or processor fitted with the plastic blade. Whizz for 15–20 seconds, or until thoroughly combined. Pour into ice cube trays and freeze for 2 hours, or until firm.
- Turn the frozen mixture out of the trays and return to the blender or processor. Whizz in 5 second bursts until the mixture forms a coarse, icy purée. Transfer to a plastic container and return to the freezer for 1 hour.
- Remove the sorbet from the freezer and break it up with a fork. Work quickly, as it will melt quickly. Spoon the sorbet into bowls or glasses and serve immediately.
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