Rose And Champagne Sorbet Recipes

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ROSE AND CHAMPAGNE SORBET



Rose and Champagne Sorbet image

Provided by Food Network

Categories     dessert

Time 30m

Yield 5 cups, 10 servings

Number Of Ingredients 6

2 cups (gently packed) rose-petals from roses (pesticide free)
I cup plus 2 tablespoons superfine sugar
3 cups cold water
3 tablespoons freshly squeezed lemon juice
I cup brut or extra-dry Champagne or sparkling wine
I tablespoon rose water, for a more intense flavor, optional

Steps:

  • Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary. Add 1/2 cup of the water and process for about 10 seconds. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using. Pour the liquid through a fine sieve. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

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 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.

CHERRY-BERRY ROSé SORBET



Cherry-Berry Rosé Sorbet image

This flavorful, refreshing sorbet is a sophisticated twist on regular fruit sorbet. It's also quick to make with only 4 ingredients; no churning needed! Excellent served at brunch, or after a nice dinner party. Use your favorite frozen fruit blend, as this recipe is very versatile. Because of the wine, the sorbet will always remain scoopable, straight from the freezer!

Provided by France C

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 10m

Yield 6

Number Of Ingredients 4

4 cups frozen cherry-berry fruit blend
1 cup rosé wine, or as needed
½ cup white sugar, or to taste
½ medium lemon, juiced

Steps:

  • Place frozen fruit, 1/2 cup rosé, sugar, and lemon juice into the jar of a high-speed blender or food processor. Pulse a few times until the fruit begins to break up, then stream in the remaining wine while blending until the mixture is smooth.
  • Taste and adjust flavor with additional sugar, if needed. Serve immediately or transfer to a freezer-safe container and freeze.

Nutrition Facts : Calories 184.5 calories, Carbohydrate 40.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.5 g, Sodium 4.9 mg, Sugar 16.7 g

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