Champagne Sorbet Recipes

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.

Steps:

• Combine water and sugar in a heavy bottom pot. Boil until reduced to a thin syrup, about 1 hour.
• Pour syrup into a heat-proof bowl and let cool to room temperature, about 2 hours.
• Pour Champagne into the syrup and mix until fully combined. Transfer mixture to an ice cream churner. Churn per manufacturer's directions until icy and no longer runny, about 35 minutes.

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:

• 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.

Steps:

• Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.

Steps:

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

Steps:

• In a saucepan, mix sugar and water.
• Bring to a boil over medium heat, stirring often until sugar is dissolved.
• Boil for about 1 minute until syrup is clear.
• Let cool In a mixing bowl, combine champagne, syrup and lemon juice.
• In a seperate bowl, beat egg white until stiff, then gently whisk into champagne mixture.
• Pour into ice cream maker and freeze according to manufacturer's instructions.
• Alternatively, pour into shallow pan, cover and freeze for 2 hours or until firm.
• Break into chunks, and puree in food processor or blender until smooth.
• Spoon into airtight container and freeze for 20 minutes.
• May make ahead of time and soften in refrigerator 10 minutes before serving.
• May substitute sparkling cider for a nonalcoholic version.

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.

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:

• 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:

• Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 11/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.
• Serve sorbet in Champagne coupes: garnish with additional grapes, if desired.

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.

Steps:

• Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
• Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
• Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.