CHAMPAGNE SORBET WITH BERRY MEDLEY
This light sorbet is served with a wonderful fresh berry medley.
Provided by TjB
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 4h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 24.4 g, Fat 0.4 g, Fiber 2.5 g, Protein 1 g, Sodium 7.4 mg, Sugar 17.7 g
CHILLED BERRY SOUP
I sampled a cool strawberry soup while visiting Walt Disney World. I enjoyed it so much that the restaurant game me the recipe, but I eventually found this combination, which I like even better. The ginger ale adds a special zing. -Lisa Watson Sparta, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
Nutrition Facts : Calories 189 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
STRAWBERRY CHAMPAGNE SOUP
A wonderfully decadent summer cold soup to beat the heat and warm the senses. Soooo simple!
Provided by Tara Besares
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 29 g, Fat 0.6 g, Fiber 3.9 g, Protein 1.3 g, Sodium 77.7 mg, Sugar 22.4 g
ST. MARTIN'S CHAMPAGNE BRIE SOUP
St. Martin's, and their sister restaurant, Arthurs Steak House are my two favorite, quiet, romantic, restaurants in Dallas. This Champagne Brie Soup is one of their signature items. It is like velvet. It is SO easy! St. Martin's is also nice enough to post the recipe on their web site! I wanted to be sure that I posted it and "advertised" it here too, so that even folks who do not live in Dallas can enjoy it!
Provided by Big D Texas
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Sauté shallots and bouillon in wine.
- 2. Add remaining wine and champagne and then add brie and heavy cream.
- 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
- 4. Strain.
- 5. Taste for adding salt if you want.
BLACKBERRY SOUP
From Cheney, Kansas, Julian Ann Hillman shared the recipe for this chilled soup that stars a bounty of berries. "I have several blackberry bushes, and they yielded an abundance of berries one year," she writes. "I came up with this recipe by adapting another fruit soup recipe I hand on hand."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill., Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.
Nutrition Facts : Calories 308 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 76g carbohydrate (0 sugars, Fiber 8g fiber), Protein 5g protein.
RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET
Provided by Molly O'Neill
Categories soups and stews, dessert
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
- To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
- Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 1 gram, Carbohydrate 107 grams, Fat 2 grams, Fiber 15 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 87 grams
BERRY SOUP
My Classic International Recipes Cookbook states: "Scandinavians consume Berry Soup as fast as the berries ripen. Some people eat this delightful soup with sour cream as an appetizer; others top it with whipped cream to make a dessert."
Provided by breezermom
Categories Raspberries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
- Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
- Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.
Nutrition Facts : Calories 71.1, Fat 0.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 16.6, Fiber 0.6, Sugar 12.1, Protein 0.2
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