Sorbet Au Champagne Recipes

SORBET AU CHAMPAGNE

Steps:

• In a saucepan, mix sugar and water.
• Bring to a boil over medium heat, stirring often until sugar is dissolved.
• Boil for about 1 minute until syrup is clear.
• Let cool In a mixing bowl, combine champagne, syrup and lemon juice.
• In a seperate bowl, beat egg white until stiff, then gently whisk into champagne mixture.
• Pour into ice cream maker and freeze according to manufacturer's instructions.
• Alternatively, pour into shallow pan, cover and freeze for 2 hours or until firm.
• Break into chunks, and puree in food processor or blender until smooth.
• Spoon into airtight container and freeze for 20 minutes.
• May make ahead of time and soften in refrigerator 10 minutes before serving.
• May substitute sparkling cider for a nonalcoholic version.

CHAMPAGNE SORBET

Steps:

• Stir the champagne, water, simple syrup, and lemon zest and juice together.
• Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

CHAMPAGNE SORBET

Steps:

• Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses, garnished with grapes.

CHAMPAGNE SORBET WITH BERRY MEDLEY

Steps:

• Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
• Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
• Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.