Champagne Orange Sorbet Recipes
MANDARIN CHAMPAGNE SORBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 4
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.
CHAMPAGNE SORBET
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
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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- Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside.
- Make a simple syrup: In a medium saucepan over medium heat, combine champagne, sugar, and water. Stir until the mixture just comes to a boil; reduce heat to low and simmer 5 minutes until all sugar is dissolved. Remove from heat, cover, and let stand approximately 10 minutes or until cool.To the champagne, add the prepared sugar syrup, orange juice, and lemon juice (do not strain the pulp from juices); stir until thoroughly blended.
- Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
- Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
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