Cava Sorbet Spanish Food
CAVA, STRAWBERRY AND ORANGE SORBET
Categories Fruit Juice Fruit Dessert Freeze/Chill Low Sodium Strawberry Orange Sparkling Wine Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
- Process strawberry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to covered container and freeze until ready to serve. (Can be prepared 4 days ahead.)
- Scoop sorbet into glasses. Top with fresh berries and serve.
SORBETE DE LA RIOJA (LA RIOJA WINE SORBET)
Steps:
- Put the sugar in a saucepan with the cinnamon stick and a scant cup of water. Bring to a boil and simmer until the sugar has dissolved completely and the syrup is clear. Remove the cinnamon stick and let the syrup cool. Mix together the sugar syrup, red wine and orange zest. Beat the egg white until soft peaks form, and then fold into the red wine mixture. Transfer the mixture to a metal bowl and place in the freezer for 3 hours. Break up the ice crystals occasionally by whisking with a balloon whisk. Before serving, the sorbet should be whisked again, then divided between chilled glassed. Decorate with mint leaves.
- Variation: The sorbet can also be served in tall glasses, which are then topped up with chilled Spanish sparkling wine (Cava).
CAVA SORBET, SPANISH
I think the Spanish are onto something here. This can be used as a drink or a frozen dessert. Freezing time not given. Posted for Zaar World Tour III
Provided by Annacia
Categories Frozen Desserts
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 3
Steps:
- Allow the tub of sorbet to soften.
- In a large bowl, beat the sorbet, lemon juice and cava (sparkling wine) until creamy.
- Either serve straight away as a drink, or pour into dessert bowls and freeze.
Nutrition Facts : Calories 78.3, Sodium 4.7, Carbohydrate 2.8, Sugar 0.8, Protein 0.1
STRAWBERRY AND ORANGE CAVA SORBET
This recipe is from the May 1992 issue of Bon Appétit. Fruity and refreshing! Cooking time is freezing time in the ice cream maker. Zaar wouldn't let me enter Brut Cava as an ingredient so its listed as sparkling Spanish wine. Posted for Spain - ZWT #5.
Provided by Kim127
Categories Frozen Desserts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl.
- Puree strawberries in blender. Add to syrup.
- Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
- Process strawberry mixture in ice cream maker according to manufacturer's instructions.
- Transfer sorbet to covered container and freeze until ready to serve.
- Scoop sorbet into glasses. Top with fresh berries and serve.
Nutrition Facts : Calories 285.7, Fat 0.1, Sodium 10.9, Carbohydrate 36.2, Fiber 1, Sugar 30.6, Protein 0.7
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