Cava Sorbet Spanish Recipes

PINK CHAMPAGNE SORBET

Steps:

• Dissolve gelatin in boiling water in a bowl. Beat corn syrup, champagne, and egg whites into gelatin mixture; pour into a 9x13-inch pan. Freeze until firm, about 2 hours.
• Spoon 1/2 of the mixture into a food processor or blender; cover and process on high speed until smooth but not melted, about 30 seconds. Pour mixture into a 9x5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm, 6 hours to overnight.

SPANISH CAVA SANGRIA RECIPE

Steps:

• Remove the skin from the kiwis and cut into 1/4 inch thick rounds, cut the strawberries into 1/4 inch thick rounds as well and cut the grapes in half lengthwise, add all the cut fruits into a large pitcher
• Pour in a 1/2 cup of orange juice into the pitcher with the fruits, also add in 1 tbsp of fresh lemon juice, a 1/4 cup of brandy and a 1/4 cup of sugar, gently mix everything together until the sugar dissolves
• Once everything is well mixed, slowly pour in a 750ml bottle of Spanish cava, then give it a gentle mix to bring all the flavors together
• To serve the cava sangria, add ice cubes into a wine glass, pour in the sangria, making sure to add some of the fruit in the pitcher and garnish with a slice of orange, cheers!

CAVA SORBET, SPANISH

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.

CHAMPAGNE SORBET

Steps:

• Combine water and sugar in a heavy bottom pot. Boil until reduced to a thin syrup, about 1 hour.
• Pour syrup into a heat-proof bowl and let cool to room temperature, about 2 hours.
• Pour Champagne into the syrup and mix until fully combined. Transfer mixture to an ice cream churner. Churn per manufacturer's directions until icy and no longer runny, about 35 minutes.

ORANGE SORBET WITH CAVA IN THE THERMOMIX

Steps:

• Once you've gathered all these ingredients, it's time to put on your apron and start the Preparation of this drink
• that you surely love:
• In the robot's glass pour the orange juice, cinnamon, sugar and lemon peels. Schedule it to speed 1 and temperature
• 90º for about 10 minutes.
• Next, you must pour the contents into a jar and wait for it to cool.
• When it is cold, strain it and add it back to the Thermomix glass and do the same with the cava.Program that at
• speed 2 for about 10 seconds.
• And that's it You will have your sorbet ready quickly.
• Now what will remain is that you proceed to cool it and so it can be perfect when you are going to serve it.
• If you prefer to have a little more alcohol, you should know that you can add a splash of Cointreau liquor.

CAVA, STRAWBERRY AND ORANGE SORBET

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.