Best Kir Royale Sorbet Recipes

Kir Royale Sorbet image

Yield Makes about 1 quart

Number Of Ingredients 6

2/3 cup sugar
2/3 cup water
2 1/2 cups raspberries
1 cup Champagne
1/4 cup crème de cassis
1 1/2 tablespoons fresh lemon juice

Steps:

In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
Chill mixture until cold and freeze in an ice-cream maker.

Kir Royale Sorbets image

Provided by Megan Stewart

Number Of Ingredients 11

1 1/2 c sugar
2 c water
grated rind of 1 orange and 1 lemon
1/4 c fresh lemon juice
2 1/2 c cold, dry champagne
2 Tbsp brandy
CASSIS SAUCE:
10 oz currant jelly
3 Tbsp creme de cassis
1 Tbsp sugar
2 tsp lemon juice

Steps:

1. Mix sugar and water in saucepan until sugar dissolves. Cook, covered 10 min, stir in rinds. Remove from heat, refrigerate 2 hours until cold. Add lemon juice, champagne and brandy. Strain into a bowl and freeze until 2" in from sides. Beat smooth, repeat freezing and beating 3 times. Freeze solid, beat before serving.
2. Put jelly, liqueur, and sugar in saucepan. Boil, then simmer until reduced to 1 1/4 cup, smooth and thick. Stir in lemon. Serve sorbet with warm sauce.

Kir Royale Sorbet image

Yield Serves 4

Number Of Ingredients 5

1 1/4 cups water
2/3 cup sugar
5 tablespoons crème de cassis (black currant liqueur)
1 1/3 cups chilled dry Champagne
Champagne grapes or other grapes (optional)

Steps:

Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring mixture to boil.Pour mixture into medium bowl. Mix in 5 tablespoons crème de cassis. Chill mixture 2 hours.
Stir Champagne into sorbet mixture. Process sorbet mixture in ice cream maker according to the manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead: keep frozen.)
Freeze 4 martini glasses or Champagne coupes for 1 hour. Scoop sorbet into frozen glasses. Garnish with small cluster of grapes, if desired, and serve.