Best Champagne Sorbet With Berry Medley Recipes
CHAMPAGNE SORBET
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
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.
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).
CHAMPAGNE SORBET
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
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
TRIPLE BERRY SORBET
This tart, refreshing sorbet makes a great light dessert!
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
- Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
- Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 60.9 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.8 g, Sodium 8.7 mg, Sugar 55.5 g
SWEET AND SILKY STRAWBERRY SORBET
Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer.
Provided by Dana H.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
- Freeze in ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.3 mg, Sugar 30.8 g
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