Champagne And Lemon Sorbet From Weight Watchers Recipes

Steps:

• first make the simple syrup:.
• In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
• Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
• Remove from heat and let cool completely.
• In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
• Add the cooled simple syrup to the stainless steel bowl,stir well.
• Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
• scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.

Steps:

• Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves.
• Remove sugar syrup from heat; cool.
• Place thawed strawberries in container of an electric blender or food processor; process until smooth.
• Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice.
• Discard pulp and seeds.
• Stir lemon juice, sugar syrup, and champagne into strawberry puree.
• Cover and freeze at least 4 hours.
• Position knife blade in food processor bowl; add frozen mixture, and process until smooth.
• Return to pan and freeze until firm.
• Repeat processing procedure, and return mixture to pan; freeze until firm.
• Spoon into glasses, and serve with fresh strawberries.

Steps:

• Place the strawberries, sugar, lemon zest and juice into a blender and blend until completely smooth. Place in a large bowl and stir in 1/2 cup pink Champagne.
• Pour into a quart container and place into the freezer for 6 hours. Leave sorbet out for 10-15 minutes to slightly soften before serving.
• To make strawberry star garnish for the glass, use a small star cutter and cut the strawberry rounds. Make one small cut into the center and place on the edge of the glasses.
• Scoop sorbet into chilled coupe glasses and pour over pink champagne.

Steps:

• Scoop sorbet into a champagne flute. Fill with chilled Champagne or Prosecco; stir.

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.

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.