Champagne Sorbet With Tapioca Recipes

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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.

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

CHAMPAGNE ORANGE SORBET



Champagne Orange Sorbet image

Categories     Champagne     Ice Cream Machine     Dessert     Frozen Dessert     Orange     Summer     Chill     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 pint

Number Of Ingredients 5

3/4 cup sugar
1 cup chilled Champagne
2 tablespoons strained fresh orange juice
1/4 teaspoon orange-flower water (available at specialty food shops) if desired
1 large egg white

Steps:

  • In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a simmer over moderate heat, stirring until the sugar is dissolved, and simmer the syrup for 10 minutes. Let the syrup cool and chill it, covered, for 2 hours, or until it is cold.
  • In a bowl stir together 1 cup chilled syrup, the Champagne, the orange juice, and the orange-flower water and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft. In a bowl beat the white until it is frothy, add it to the sorbet, and freeze the sorbet in the freezer until it is firm.

CHAMPAGNE SORBET



Champagne Sorbet image

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

1/2 cup sugar
1 cup water
1 cup champagne
red grapes (for garnish)

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 WITH TAPIOCA



Champagne Sorbet with Tapioca image

A spoonful of pale-pink sorbet, made with rose Champagne, is front and center in a sweet chilled soup studded with pearls of tapioca.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 9

2/3 cup sugar
2 teaspoons fresh lemon juice
1 1/2 cups cold rose Champagne or sparkling wine
1 large egg white
1/3 cup large pearl quick-cooking tapioca
5 cups whole milk, plus more for thinning if needed
6 tablespoons sugar
2 strips (2 inches long) lemon peel
1/3 cup small pearl quick-cooking tapioca

Steps:

  • Make the sorbet: Cook sugar and 1/2 cup water, stirring, in a small pan over medium heat until sugar has dissolved. Transfer to a bowl. Refrigerate until cold. Stir in lemon juice and Champagne. Freeze in an ice cream maker according to manufacturer's instructions. When mixture is half-frozen, whisk egg white until stiff (but not dry) peaks form; add to ice cream maker. Process until mixture is frozen. Transfer to an airtight container. Freeze at least 4 hours (up to 3 days).
  • Make the tapioca: Put large pearl tapioca, 3 cups milk, 3 tablespoons sugar, and 1 strip of lemon peel into a pan. Bring to a simmer over medium heat; cook, stirring occasionally, until tapioca pearls are tender and translucent, about 1 hour.
  • Meanwhile, put small pearl tapioca, the remaining 2 cups milk, 3 tablespoons sugar, and strip of lemon peel into another pan. Bring to a simmer over medium heat; cook, stirring occasionally, until tapioca is tender and pearls are translucent, about 30 minutes.
  • Put tapioca mixtures into a large bowl set over an ice-water bath; stir occasionally until cool, about 30 minutes. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold, about 1 hour. To serve, stir in more milk to thin pudding if it has thickened too much. Divide pudding among serving dishes or glasses, and top with a scoop of sorbet.

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