PEACH AND CHAMPAGNE SORBET
From About.com Home Cooking. Peach sorbet gets a festive edge by the addition of champagne. You can cut the preparation time by using frozen peaches. If you do not have champagne, try substituting sparkling apple or white grape juice. This recipe is designed for an ice cream machine.
Provided by SashasMommy
Categories Frozen Desserts
Time 25m
Yield 1 quart
Number Of Ingredients 5
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.
Nutrition Facts : Calories 809.6, Fat 1.7, SaturatedFat 0.1, Sodium 9.5, Carbohydrate 173.1, Fiber 11, Sugar 159.8, Protein 6.5
FROZEN PEACH CHAMPAGNE COCKTAILS
This recipe is a Bellini-esque slush for grownups.
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
- Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
PEACH SORBET
Steps:
- Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions.
- Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar.
CHAMPAGNE SORBET
A sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. 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.
Provided by JackieOhNo
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 145.6, Sodium 4.1, Carbohydrate 26.5, Sugar 25.5
CHAMPAGNE SORBET
This is Soooo easy and so elegant when having a dinner party. I had this at a wedding as a palate cleanser, it was to die for!
Provided by Mortadella1985
Categories Frozen Desserts
Time P1DT10m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142.7, Sodium 3.1, Carbohydrate 29.4, Fiber 0.6, Sugar 26, Protein 0.2
WHITE PEACH, CASSIS, AND CHAMPAGNE FLOATS
Categories Champagne Liqueur Dessert No-Cook Quick & Easy Peach Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 4
Steps:
- Place 3 peach wedges in bottom of each of 6 tall glasses. Top with 1 scoop ice cream, then another 3 peach wedges. Add second scoop ice cream and top with 2 more peach wedges. Drizzle each with 2 tablespoons crème de cassis. Pour 1/3 cup Champagne into each glass. Top with 1 scoop ice cream, drizzle with additional crème de cassis, and serve.
PEACH AND RASPBERRY SORBET
This is a fabulously easy and elegant sorbet that you absolutely don't need an ice cream freezer for. This also works well with plums, any kind of berry and mangos.
Provided by Elainia
Categories Frozen Desserts
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
- Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
- Remove from freezer and let sit for 10 minutes.
- Using a small amount of the peaches at a time (maybe 6 or 7 slices) drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
- For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are).
- As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).
- When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
- Dump the raspberries on top of the peach sorbet and fold in with a spatula.
- Drizzle with a little chambord or limoncello if desired.
Nutrition Facts : Calories 137.1, Fat 0.8, Sodium 0.8, Carbohydrate 33.6, Fiber 6.9, Sugar 26.3, Protein 2
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