Champagne Sorbet Recipe
Ingredients
- 1 1/2 cups sparkling wine or champagne
- 1 cup white granulated sugar
- 1 Tbsp light corn syrup
- 1 teaspoon of lemon and or grapefruit zest
- 1 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.
source : http://simplyrecipes.com
No comments:
Post a Comment