Best Champagne And Lemon Sorbet From Weight Watchers Recipes

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SORBET AU CHAMPAGNE



Sorbet Au Champagne image

I found this recipe in the local paper. I believe it was from former White House Chef Rene Verdon. I made it last year for a New Year's Eve Dinner and it was wonderful. I topped with raspberries to make it extra special.

Provided by Lorianne1

Categories     Frozen Desserts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

1/2 cup sugar
1/4 cup water
2 cups champagne or 2 cups sparkling wine
1/4 teaspoon fresh lemon juice
1 egg white

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.

Nutrition Facts : Calories 132.5, Sodium 13.2, Carbohydrate 18.8, Sugar 17.4, Protein 0.7

CHAMPAGNE SORBET



Champagne Sorbet image

This is Soooo easy and so elegant when having a dinner party. I had this at a wedding as a palate cleanser, it was to die for!

Provided by Mortadella1985

Categories     Frozen Desserts

Time P1DT10m

Yield 8-10 serving(s)

Number Of Ingredients 5

3/4 cup water
1 cup sugar
1 tablespoon corn syrup
1 1/2 cups white wine (i use a riesling,its nice and sweet) or 1 1/2 cups sparkling champagne (i use a riesling,its nice and sweet)
1 lemons or 1 lime

Steps:

  • In a small sauce pan on med-high heat add the sugar ,cornsyrup and water. Bring to a boil and stir until sugar is dissolved.
  • Pour this into a stainless steel bowl and let it cool completely.
  • When it is cooled add in your wine or champagne,and the juice from one lemon or lime.
  • At this point you can also add any kind of fruit juice or pureed fruits.
  • Pineapple,strawberry,pear,peach would work great.
  • put the bowl into your freezer,let it sit over night. Check on it every few hours and start scraping it with a spoon,this will give it the texture of sorbet.
  • when it is completely frozen scoop out with an ice cream scoop and enjoy.
  • This is a great dessert no fuss dessert to make ahead of time.

Nutrition Facts : Calories 142.7, Sodium 3.1, Carbohydrate 29.4, Fiber 0.6, Sugar 26, Protein 0.2

CHAMPAGNE SORBET



Champagne Sorbet image

I love champagne and it's a natural in desserts. This sorbet captures the airiness and effervescence of the wine, and adding a hint of lemon makes it super-refreshing. Champagnes differ in their sugar contents, which will affect whether or not the sorbet will freeze, so be sure to use Veuve Clicquot yellow label for this recipe.

Yield makes about 3 cups

Number Of Ingredients 4

1 (375ml) bottle Veuve Clicquot champagne, chilled
1 cup (240g) cold water
2/3 cup (165g) Simple Syrup (page 184), chilled
Grated zest and juice of half a lemon

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



Champagne Sorbet image

A sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. 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.

Provided by JackieOhNo

Categories     Frozen Desserts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 cup sugar
1 cup water
1 cup champagne
red grapes (for garnish)

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.

Nutrition Facts : Calories 145.6, Sodium 4.1, Carbohydrate 26.5, Sugar 25.5

CHAMPAGNE, LEMON, LIME & GINGER SORBET



Champagne, Lemon, Lime & Ginger Sorbet image

I love this recipe because I spent hours experimenting and it leaves that real tangy taste in your mouth.

Provided by ace200844

Categories     Frozen Desserts

Time P2DT10m

Yield 2 sorbet, 6-12 serving(s)

Number Of Ingredients 8

1 lime, rind of
1 lemon, rind of
75 g ginger, grated
6 cups champagne (cheap)
2 cups caster sugar
1 lime, juice of
1 lemon, juice of
2 egg whites

Steps:

  • Bring champagne and sugar to boil.
  • When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes.
  • Add juice and boil for another 8 minutes.
  • Freeze overnight.
  • Mash up the mix until thick liquid.
  • Beat egg whites until stiff peaks.
  • Mix egg whites with mix then freeze overnight again.

Nutrition Facts : Calories 500.5, Fat 0.6, SaturatedFat 0.3, Sodium 34.2, Carbohydrate 82.6, Fiber 1.8, Sugar 69.6, Protein 2.5

STRAWBERRY CHAMPAGNE SORBET



Strawberry Champagne Sorbet image

Make and share this Strawberry Champagne Sorbet recipe from Food.com.

Provided by Mirj2338

Categories     Frozen Desserts

Time 5h7m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
10 ounces frozen strawberries, thawed, undrained
2 tablespoons lemon juice
1 1/2 cups champagne
fresh strawberries

Steps:

  • Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves.
  • Remove sugar syrup from heat; cool.
  • Place thawed strawberries in container of an electric blender or food processor; process until smooth.
  • Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice.
  • Discard pulp and seeds.
  • Stir lemon juice, sugar syrup, and champagne into strawberry puree.
  • Cover and freeze at least 4 hours.
  • Position knife blade in food processor bowl; add frozen mixture, and process until smooth.
  • Return to pan and freeze until firm.
  • Repeat processing procedure, and return mixture to pan; freeze until firm.
  • Spoon into glasses, and serve with fresh strawberries.

CHAMPAGNE AND LEMON SORBET FROM WEIGHT WATCHERS



Champagne and Lemon Sorbet from Weight Watchers image

A bright burst of lemon and the slightly fizzy taste of champagne make a wonderful taste duet in this refreshing sorbet. Serve it between courses to cleanse the palate or as a dessert. It keeps very well in the freezer for up to two months.Source: Unknown

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Time 12h

Number Of Ingredients 5

2 cups water
1 1/2 cups sugar
1 1/2 cups champagne, sparkling dry white wine or seltzer
1 tbsp. grted lemon peel
1/2 cup fresh lemon juice

Steps:

  • 1. Bring 1 cup water and the sugar to a boil in medium pan, stirring occasionally, til sugar is dissolved. Remove form heat and let cool to room temperature about 1 hour.
  • 2. Stir in remaining 1 cup water, the champagne, lemon rind and lemon juice. Pour mixture into a 9 inch square baking dish and freeze til frozen, 1 inch around edges, about 3 hours
  • 3. Transfer mixture to food processor or blender, in batches, filling container no more than 1/3 full and puree. Return mixture to baking dish and freeze til firm, at least 8 hours. Let mixture soften at room temperature, 5 minutes, then return to food processor or blender and pulse til smooth and creamy looking. Pour mixture into freezer containers and freeze til firm at least 8 hours. Serves 12 Points value: 2

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