Pink Champagne Sorbet Recipes

PINK CHAMPAGNE SORBET

Steps:

• Dissolve gelatin in boiling water in a bowl. Beat corn syrup, champagne, and egg whites into gelatin mixture; pour into a 9x13-inch pan. Freeze until firm, about 2 hours.
• Spoon 1/2 of the mixture into a food processor or blender; cover and process on high speed until smooth but not melted, about 30 seconds. Pour mixture into a 9x5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm, 6 hours to overnight.

CHAMPAGNE SORBET

Steps:

• Combine water and sugar in a heavy bottom pot. Boil until reduced to a thin syrup, about 1 hour.
• Pour syrup into a heat-proof bowl and let cool to room temperature, about 2 hours.
• Pour Champagne into the syrup and mix until fully combined. Transfer mixture to an ice cream churner. Churn per manufacturer's directions until icy and no longer runny, about 35 minutes.

CHAMPAGNE SORBET FLOATS

Steps:

• Place the strawberries, sugar, lemon zest and juice into a blender and blend until completely smooth. Place in a large bowl and stir in 1/2 cup pink Champagne.
• Pour into a quart container and place into the freezer for 6 hours. Leave sorbet out for 10-15 minutes to slightly soften before serving.
• To make strawberry star garnish for the glass, use a small star cutter and cut the strawberry rounds. Make one small cut into the center and place on the edge of the glasses.
• Scoop sorbet into chilled coupe glasses and pour over pink champagne.

PINK GRAPEFRUIT-CHAMPAGNE SORBET COCKTAIL

Steps:

• In a small saucepan, warm 1/2 cup (125 ml) of the grapefruit juice and the sugar, stirring until the sugar completely dissolves.
• Pour the mixture into a medium bowl and add the remaining grapefruit juice and the Champagne or other sparkling wine. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• To serve, scoop the sorbet into chilled serving glasses or Champagne flutes and pour Champagne or other sparkling wine over. Serve right away.
• tip
• You can scoop the sorbet onto a chilled baking sheet and store the balls in the freezer so that they are quickly and easily dropped into the serving glasses just before serving.

PINK GRAPEFRUIT-CHAMPAGNE SORBET

Steps:

• In a medium, nonreactive saucepan, heat about half of the Champagne with the sugar, stirring frequently, until the sugar is completely dissolved. Remove from the heat and stir in the remaining Champagne and the grapefruit juice.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• Although lots of other fruit granitas go well with Pink Grapefruit-Champagne Sorbet, Raspberry Granita (page 157) makes the most stunning complement.