RASPBERRY-CHAMPAGNE SORBET
Make and share this Raspberry-Champagne Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Raspberries
Time 50m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix the champagne, water, and sugar in a nonreactive saucepan; bring to a boil.
- Add the raspberries, remove from the heat, and cover; let stand for 10 minutes.
- Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula; discard the seeds.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 379.5, Fat 0.8, Sodium 9.2, Carbohydrate 68.5, Fiber 8, Sugar 56.8, Protein 1.6
RASPBERRY CHAMPAGNE SPRITZER
Recipe I found in US magazine, and want to try. By Padma Lakshmi, author of Tangy Tart Hot & Sweet. Seems easy, and I'm going to try it with a sparkling juice.
Provided by Jessicak61
Categories Beverages
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice the whole strawberries vertically, just halfway up to the crown. Set aside to use as garnish.
- Just before serving, place a tablespoon of sorbet in the bottom of a champagne flute. Place the mint leaves and some chopped strawberries in the glass and pour in the champagne, being careful not to full it so much that it froths over.
- Garnish each glass (makes 4-6 with a sliced strawberry and serve immediately.
- *I had to enter a size for the bottle of champagne, but I'm not sure how much is in a bottle. Just use a standard size bottle of champagne.
RASPBERRY-CHAMPAGNE SORBET
Although the official title of this recipe is Raspberry-Champagne Sorbet, I invite you to improvise, and economize, by substituting a sparkly cava from Spain or a prosecco from Italy, which provide an equally lively sparkle. Have a tasting (and invite me!) and find one that you like. Here's a tip: The one in the black bottle is a good budget option. Note that this recipe makes a small quantity, as the sorbet is better when it's soft and freshly churned, and doesn't improve with age. If you're expecting lots of guests or just have a big appetite, simply double the recipe.
Yield makes about 2 cups (500 ml)
Number Of Ingredients 4
Steps:
- Mix the Champagne, water, and sugar in a medium, nonreactive saucepan. Bring to a boil. Add the raspberries, remove from the heat, and cover. Let stand for 10 minutes.
- Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula. Discard the seeds.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- A pool of White Chocolate Sauce (page 167) underneath makes Raspberry-Champagne Sorbet a bit more festive. You also can't go wrong pairing it with colorful Peach Ice Cream (page 89) or Passion Fruit Ice Cream (page 94).
RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET
Provided by Molly O'Neill
Categories soups and stews, dessert
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
- To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
- Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 1 gram, Carbohydrate 107 grams, Fat 2 grams, Fiber 15 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 87 grams
RASPBERRY SORBET
When berries are in plentiful supply, I can think of nothing better than to make your own sorbet. This recipe comes from the UK chef Nigel Slater.
Provided by Sackville
Categories Frozen Desserts
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the sugar and water in a pot and heat until the sugar dissolves.
- This is likely to happen before the water boils.
- Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
- Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
- Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
- You can leave the seeds in if you like a little crunch in your sorbet.
- Freeze the mixture in an ice cream maker.
- You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
- However, the texture will not be as velvety as in an ice cream maker.
Nutrition Facts : Calories 174.8, Fat 1, Sodium 2.1, Carbohydrate 43.1, Fiber 10, Sugar 30.8, Protein 1.9
RASPBERRY-CHAMBORD SORBET
Chambord can be served straight or on the rocks, and is frequently served in mixes with cognac or champagne. It is a very dark purple color, with a slightly syrupy consistency, and is as sweet as candy. The luscious flavor comes from a mixture of black cherry, black raspberry, plum, honey and assorted herbs. The flavoring of the Chambord adds to this deep-ruby sorbet. Courtesy Diana Baker Woodall, June 27, 2004. Haven't allowed for freezing time in ice cream maker, as they all vary according to different manufacturers'.
Provided by Manami
Categories Frozen Desserts
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a saucepan, combine the sugar and water over high heat.
- Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes.
- Remove from the heat. (You should have about 1/2 cup syrup.).
- In a mixing bowl, combine the warm syrup with the raspberry puree, Chambord and lemon juice. Stir well to combine and then let mixture cool to room temperature.
- For faster freezing, transfer the mixture to the refrigerator to chill there first.
- Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
- When ready to serve, place the sorbet in a pretty dessert cup, parfait glasses, or even champagne flutes; with macadamia nut cookies, and a sprig of mint.
- Voila!
Nutrition Facts : Calories 130.6, Fat 0.7, Sodium 1.6, Carbohydrate 32.3, Fiber 6.9, Sugar 23.9, Protein 1.3
STRAWBERRY CHAMPAGNE SORBET
Make and share this Strawberry Champagne Sorbet recipe from Food.com.
Provided by Mirj2338
Categories Frozen Desserts
Time 5h7m
Yield 6 serving(s)
Number Of Ingredients 6
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.
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- Put the water and sugar in a medium sauce pan and bring to a boil, stirring to dissolve the sugar.
- Add the berries and bring back to a boil. Cook for a minute to soften the berries. Note: if you are using frozen berries this will take a little longer.
- Puree the mixture in a blender. I used my Vitamix. Note: be careful when pureeing hot mixtures, they have a tendency to explode out of the blender, so be sure to have the lid on and cover with a towel for added security. You may want to let it cool before blending.
- If necessary, strain the mixture to remove seeds. Make sure you get everything you can through the strainer, leaving just the seeds. Put the puree into a storage container and stir in the champagne. Cover and chill in the refrigerator until cold. You can also leave it overnight.
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