RASPBERRY-CHAMPAGNE SORBET
Although the official title of this recipe is Raspberry-Champagne Sorbet, I invite you to improvise, and economize, by substituting a sparkly cava from Spain or a prosecco from Italy, which provide an equally lively sparkle. Have a tasting (and invite me!) and find one that you like. Here's a tip: The one in the black bottle is a good budget option. Note that this recipe makes a small quantity, as the sorbet is better when it's soft and freshly churned, and doesn't improve with age. If you're expecting lots of guests or just have a big appetite, simply double the recipe.
Yield makes about 2 cups (500 ml)
Number Of Ingredients 4
Steps:
- Mix the Champagne, water, and sugar in a medium, nonreactive saucepan. Bring to a boil. Add the raspberries, remove from the heat, and cover. Let stand for 10 minutes.
- Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula. Discard the seeds.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- A pool of White Chocolate Sauce (page 167) underneath makes Raspberry-Champagne Sorbet a bit more festive. You also can't go wrong pairing it with colorful Peach Ice Cream (page 89) or Passion Fruit Ice Cream (page 94).
RASPBERRY CHAMPAGNE SORBET
Raspberry Champagne Sorbet is the celebratory dessert to end all celebratory desserts. Think New Year's Eve, Valentine's Day, Mother's Day, graduations, showers, weddings ~ all of life's big moments should end with a delicious treat like this.
Provided by Sue Moran
Categories Dessert
Time 3h30m
Number Of Ingredients 4
Steps:
- Put the water and sugar in a medium sauce pan and bring to a boil, stirring to dissolve the sugar.
- Add the berries and bring back to a boil. Cook for a minute to soften the berries. Note: if you are using frozen berries this will take a little longer.
- Puree the mixture in a blender. I used my Vitamix. Note: be careful when pureeing hot mixtures, they have a tendency to explode out of the blender, so be sure to have the lid on and cover with a towel for added security. You may want to let it cool before blending.
- If necessary, strain the mixture to remove seeds. Make sure you get everything you can through the strainer, leaving just the seeds. Put the puree into a storage container and stir in the champagne. Cover and chill in the refrigerator until cold. You can also leave it overnight.
- Process the chilled mixture in your ice cream machine according to its instructions, mine takes about 20-30 minutes. Your sorbet will be on the soft side at this point. Spoon it into a chilled container and put in the freezer to firm up for a few hours. Note: the alcohol in this sorbet will keep it scoopable, so you can actually make this the day before if you like.
- Serve in small bowls. You can also add a little champagne to the bowls if you like.
Nutrition Facts : Calories 120 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
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
RASPBERRY CHAMPAGNE SPRITZER
Recipe I found in US magazine, and want to try. By Padma Lakshmi, author of Tangy Tart Hot & Sweet. Seems easy, and I'm going to try it with a sparkling juice.
Provided by Jessicak61
Categories Beverages
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice the whole strawberries vertically, just halfway up to the crown. Set aside to use as garnish.
- Just before serving, place a tablespoon of sorbet in the bottom of a champagne flute. Place the mint leaves and some chopped strawberries in the glass and pour in the champagne, being careful not to full it so much that it froths over.
- Garnish each glass (makes 4-6 with a sliced strawberry and serve immediately.
- *I had to enter a size for the bottle of champagne, but I'm not sure how much is in a bottle. Just use a standard size bottle of champagne.
RASPBERRY-CHAMPAGNE SORBET
Make and share this Raspberry-Champagne Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Raspberries
Time 50m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix the champagne, water, and sugar in a nonreactive saucepan; bring to a boil.
- Add the raspberries, remove from the heat, and cover; let stand for 10 minutes.
- Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula; discard the seeds.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 379.5, Fat 0.8, Sodium 9.2, Carbohydrate 68.5, Fiber 8, Sugar 56.8, Protein 1.6
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