KIR ROYALE SORBETS

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Kir Royale Sorbets image

Kir became a favorite drink of mine (cassis and wine), then Kir Royale quickly became a new favorite (cassis and champagne). So when we made this for a dinner party in Scotland, this combined my favorite drink with ice cream! This is well worth the time it takes to freeze multiple times!

Provided by Megan Stewart

Categories     Ice Cream & Ices

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.

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