Champagne Sorbet Food

FRESH GRAPE AND CHAMPAGNE SORBET

Steps:

• Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 11/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
• Serve sorbet in Champagne coupes: garnish with additional grapes, if desired.

CHAMPAGNE SORBET WITH BERRY MEDLEY

Steps:

• Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
• Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
• Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

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.

ROSE AND CHAMPAGNE SORBET

Steps:

• Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary. Add 1/2 cup of the water and process for about 10 seconds. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using. Pour the liquid through a fine sieve. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

CHAMPAGNE SORBET

Steps:

• In a small sauce pan on med-high heat add the sugar ,cornsyrup and water. Bring to a boil and stir until sugar is dissolved.
• Pour this into a stainless steel bowl and let it cool completely.
• When it is cooled add in your wine or champagne,and the juice from one lemon or lime.
• At this point you can also add any kind of fruit juice or pureed fruits.
• Pineapple,strawberry,pear,peach would work great.
• put the bowl into your freezer,let it sit over night. Check on it every few hours and start scraping it with a spoon,this will give it the texture of sorbet.
• when it is completely frozen scoop out with an ice cream scoop and enjoy.
• This is a great dessert no fuss dessert to make ahead of time.

CHAMPAGNE, DARLING? FREEZES

Steps:

• Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.

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.

CHAMPAGNE ORANGE SORBET

Steps:

• In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a simmer over moderate heat, stirring until the sugar is dissolved, and simmer the syrup for 10 minutes. Let the syrup cool and chill it, covered, for 2 hours, or until it is cold.
• In a bowl stir together 1 cup chilled syrup, the Champagne, the orange juice, and the orange-flower water and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft. In a bowl beat the white until it is frothy, add it to the sorbet, and freeze the sorbet in the freezer until it is firm.

SORBET AU CHAMPAGNE

Steps:

• In a saucepan, mix sugar and water.
• Bring to a boil over medium heat, stirring often until sugar is dissolved.
• Boil for about 1 minute until syrup is clear.
• Let cool In a mixing bowl, combine champagne, syrup and lemon juice.
• In a seperate bowl, beat egg white until stiff, then gently whisk into champagne mixture.
• Pour into ice cream maker and freeze according to manufacturer's instructions.
• Alternatively, pour into shallow pan, cover and freeze for 2 hours or until firm.
• Break into chunks, and puree in food processor or blender until smooth.
• Spoon into airtight container and freeze for 20 minutes.
• May make ahead of time and soften in refrigerator 10 minutes before serving.
• May substitute sparkling cider for a nonalcoholic version.

SORBET AND CHAMPAGNE COCKTAIL

Steps:

• Scoop sorbet into a champagne flute. Fill with chilled Champagne or Prosecco; stir.

MANDARIN CHAMPAGNE SORBET

Steps:

• In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur. Refrigerate, covered, until chilled, about 1 hour.
• Pour mixture into an ice-cream maker and freeze according to manufacturer's instructions. Transfer sorbet to a large airtight container; place in freezer at least 2 hours before serving or up to overnight. Serve garnished with orange segments.

SIMPLE SYRUP FOR MANDARIN CHAMPAGNE SORBET

Steps:

• Combine sugar and 2 cups water in a medium saucepan over medium heat, stirring until sugar is dissolved. Remove from heat, and transfer to a medium bowl. Set aside to cool, about 1 1/2 hours.