PINK CHAMPAGNE SORBET
A refreshing sorbet that is easier to make than ice cream.
Provided by Agnes
Categories Sorbet
Time 8h15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 44.5 g, Protein 2.5 g, Sodium 104.2 mg, Sugar 23.4 g
CHAMPAGNE SORBET
A light sorbet that goes well with strawberry jelly.
Provided by Vanilla Eyes
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h40m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 68.3 g, Sodium 5.5 mg, Sugar 67.1 g
CHAMPAGNE SORBET FLOATS
This twist on the root beer float combines fruity sorbet with bubbly champagne. Adults will love this dessert for the New Year.
Provided by Food.com
Categories Ice Cream
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76.5, Fat 0.4, Sodium 1.6, Carbohydrate 19.1, Fiber 2.8, Sugar 14.9, Protein 1
PINK GRAPEFRUIT-CHAMPAGNE SORBET COCKTAIL
Categories Champagne Grapefruit
Yield makes about 1 quart (1 liter) sorbet; 8 servings
Number Of Ingredients 4
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
Categories Champagne Wine Grapefruit Winter Chill
Yield makes about 1 quart (1 liter)
Number Of Ingredients 3
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.
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GRAPE & PINK CHAMPAGNE SORBET | DELICIOUS EVERYDAY
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4.7/5 (3)Total Time 45 minsCategory DessertCalories 204 per serving
- Place the grapes, pink Champagne and sugar in a saucepan over a medium low heat. Bring to the boil and reduce to a simmer. Reduce heat to low and simmer for 10 minutes or until the skins of the grapes split.
- Drain through a fine sieve into a large jug or bowl and use the back of a wooden spoon to press the grapes to release their juices. Extract as much from the grapes as you can. Cover the mixture and refrigerate until completely cold. I usually leave the mixture overnight.
- Remove the mixture from the refrigerator and add the lemon juice and pour into your ice cream maker and churn according to your manufacturers instructions. The longer you churn the sorbet the lighter in colour it will become.
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