Champagne Lemon Lime Ginger Sorbet Recipes

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CHAMPAGNE SORBET



Champagne Sorbet image

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

3/4 cup water
1 cup sugar
1 tablespoon corn syrup
1 1/2 cups white wine (i use a riesling,its nice and sweet) or 1 1/2 cups sparkling champagne (i use a riesling,its nice and sweet)
1 lemons or 1 lime

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

LEMON GINGER SORBET



Lemon Ginger Sorbet image

From "Cooking Light". Nice tart lemon flavour with a tangy gingery aftertaste. Took me a while to get the texture right, but that's because I made it without an ice cream machine.

Provided by Pepita

Categories     Frozen Desserts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups water
1 cup sugar
6 tablespoons honey
1 tablespoon ginger juice (from one 2-inch piece of fresh ginger, peeled)
1 cup fresh lemon juice

Steps:

  • Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.
  • Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. (When I did this step, the juice came pouring out as I grated the ginger, so I was able to skip the straining part),.
  • Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.
  • Pour mixture into the freezer can of an ice-cream machine, and freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
  • *OR* if you don't have an ice cream machine, stir the sorbet every half hour or so to as it is freezing (to break the ice crystals and prevent it from separating) until it reaches the desired consistency. You may have to run it through the blender if it freezes too solid or if it separates into its components; you may also want to take it out of the freezer and leave it in the fridge for 20 minutes immediately before serving to soften it up.

Nutrition Facts : Calories 152.3, Sodium 2.7, Carbohydrate 40.6, Fiber 0.1, Sugar 38.6, Protein 0.2

FRESH GINGER AND CITRUS SORBET



Fresh Ginger and Citrus Sorbet image

Categories     Citrus     Ginger     Dessert     Kid-Friendly     Low Sodium     Frozen Dessert     Spring     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

5 cups water
2 cups sugar
3 tablespoons finely chopped peeled fresh ginger
2 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
Fresh mint sprigs

Steps:

  • Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
  • Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
  • Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.

CHAMPAGNE SORBET



Champagne Sorbet image

I love champagne and it's a natural in desserts. This sorbet captures the airiness and effervescence of the wine, and adding a hint of lemon makes it super-refreshing. Champagnes differ in their sugar contents, which will affect whether or not the sorbet will freeze, so be sure to use Veuve Clicquot yellow label for this recipe.

Yield makes about 3 cups

Number Of Ingredients 4

1 (375ml) bottle Veuve Clicquot champagne, chilled
1 cup (240g) cold water
2/3 cup (165g) Simple Syrup (page 184), chilled
Grated zest and juice of half a lemon

Steps:

  • Stir the champagne, water, simple syrup, and lemon zest and juice together.
  • Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

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