Champagne Sorbet With Tapioca Food

CHAMPAGNE SORBET WITH TAPIOCA

Steps:

• Make the sorbet: Cook sugar and 1/2 cup water, stirring, in a small pan over medium heat until sugar has dissolved. Transfer to a bowl. Refrigerate until cold. Stir in lemon juice and Champagne. Freeze in an ice cream maker according to manufacturer's instructions. When mixture is half-frozen, whisk egg white until stiff (but not dry) peaks form; add to ice cream maker. Process until mixture is frozen. Transfer to an airtight container. Freeze at least 4 hours (up to 3 days).
• Make the tapioca: Put large pearl tapioca, 3 cups milk, 3 tablespoons sugar, and 1 strip of lemon peel into a pan. Bring to a simmer over medium heat; cook, stirring occasionally, until tapioca pearls are tender and translucent, about 1 hour.
• Meanwhile, put small pearl tapioca, the remaining 2 cups milk, 3 tablespoons sugar, and strip of lemon peel into another pan. Bring to a simmer over medium heat; cook, stirring occasionally, until tapioca is tender and pearls are translucent, about 30 minutes.
• Put tapioca mixtures into a large bowl set over an ice-water bath; stir occasionally until cool, about 30 minutes. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold, about 1 hour. To serve, stir in more milk to thin pudding if it has thickened too much. Divide pudding among serving dishes or glasses, and top with a scoop of sorbet.

CHAMPAGNE SORBET

Steps:

• Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
• Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
• The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses, garnished with grapes.

PEACH AND CHAMPAGNE SORBET

Steps:

• Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water.
• Peel the peaches; halve them and remove the pits.
• Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.
• In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat.
• Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.
• Strain the syrup into the peach puree and blend well.
• Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well.
• Refrigerate until chilled.
• Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

CHAMPAGNE SORBET FLOATS

Steps:

• Place the strawberries, sugar, lemon zest and juice into a blender and blend until completely smooth. Place in a large bowl and stir in 1/2 cup pink Champagne.
• Pour into a quart container and place into the freezer for 6 hours. Leave sorbet out for 10-15 minutes to slightly soften before serving.
• To make strawberry star garnish for the glass, use a small star cutter and cut the strawberry rounds. Make one small cut into the center and place on the edge of the glasses.
• Scoop sorbet into chilled coupe glasses and pour over pink champagne.

STRAWBERRY CHAMPAGNE SORBET

Steps:

• Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves.
• Remove sugar syrup from heat; cool.
• Place thawed strawberries in container of an electric blender or food processor; process until smooth.
• Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice.
• Discard pulp and seeds.
• Stir lemon juice, sugar syrup, and champagne into strawberry puree.
• Cover and freeze at least 4 hours.
• Position knife blade in food processor bowl; add frozen mixture, and process until smooth.
• Return to pan and freeze until firm.
• Repeat processing procedure, and return mixture to pan; freeze until firm.
• Spoon into glasses, and serve with fresh strawberries.