June 21, 2008

Champagne Sorbet

Katherine: comment in “What’s a Little Sugar Syrup Among Friends” on June 16, 2008

Your sorbet musings reminded me of this absolutely delightful champagne sorbet I had in Ireland a little over a year ago at Ballynahinch. It was so light with just the very teeniest hint of mint…a dainty sorbet, if you will.

I’ve never made any kind of sorbet myself, so I had to look for someone else’s recipe to share. I make no guarantees that it will taste as good as that one, but if anyone’s interested:
http://www.elise.com/recipes/archives/006230champagne_sorbet.php

Then there’s this one (which includes a sort of meringueing process that I don’t understand): http://www.chefdecuisine.com/dessert/sorbet/CHAMPAGNE_SORBET.asp

Of course, it may just be a matter of sloshing champagne and sugar syrup around in a bowl and then freezing the heck out of it.

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(Second Website)

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CHAMPAGNE SORBET
serves: 15

1 quart water
1 pound sugar
2 ounces lemon juice

For meringue:
4 ounces sugar
1/4 cup water
4 egg whites
6 ounces champagne

In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.

Meringue:
Boil water and sugar to a temperature of 230 F to 240 F.
Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool. Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.

Champagne Sorbet Recipe

Katherine: comment in “What’s a Little Sugar Syrup Among Friends” on June 16, 2008

Your sorbet musings reminded me of this absolutely delightful champagne sorbet I had in Ireland a little over a year ago at Ballynahinch. It was so light with just the very teeniest hint of mint…a dainty sorbet, if you will.

I’ve never made any kind of sorbet myself, so I had to look for someone else’s recipe to share. I make no guarantees that it will taste as good as that one, but if anyone’s interested:
http://www.elise.com/recipes/archives/006230champagne_sorbet.php

Then there’s this one (which includes a sort of meringueing process that I don’t understand): http://www.chefdecuisine.com/dessert/sorbet/CHAMPAGNE_SORBET.asp

Of course, it may just be a matter of sloshing champagne and sugar syrup around in a bowl and then freezing the heck out of it.

*

(First website)

*

Champagne Sorbet Recipe

Ingredients

1 1/2 cups sparkling wine or champagne
1 cup white granulated sugar
1 Tbsp light corn syrup
teaspoon of lemon and or grapefruit zest
1/2 cups fresh grapefruit juice
1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)

Method
1 Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2 Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night. I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

3 Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

Makes about 1 quart.