Kir Royale Sorbet Recipes

Steps:

• Pour the crème de cassis into the bottom of a champagne flute.
• Top with chilled champagne and garnish with the fresh or frozen blackberry.

Steps:

• Pour the cassis into a chilled champagne flute.
• Top up with champagne; stir gently.

Steps:

• In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
• in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
• Chill mixture until cold and freeze in an ice-cream maker.

Steps:

• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring mixture to boil.Pour mixture into medium bowl. Mix in 5 tablespoons crème de cassis. Chill mixture 2 hours.
• Stir Champagne into sorbet mixture. Process sorbet mixture in ice cream maker according to the manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead: keep frozen.)
• Freeze 4 martini glasses or Champagne coupes for 1 hour. Scoop sorbet into frozen glasses. Garnish with small cluster of grapes, if desired, and serve.

Steps:

• Preheat oven to 250°F. and line a baking sheet with parchment or foil.
• In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks. Add sugar gradually, beating, and beat meringue to stiff peaks. Beat in vinegar, cornstarch, and vanilla.
• Onto prepared baking sheet spread meringue with the back of a spoon into 3 1/2- to 4-inch rounds, making them slightly higher around the edges to form shells. Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft in middle.
• Peel parchment carefully form meringues and cool meringues on a rack. Meringues keep in an airtight container 1 day.
• Serve meringues topped with sorbet, whipped cream, and kiwis.
• In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
• in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
• Chill mixture until cold and freeze in an ice-cream maker. Makes about 1 quart.

Steps:

• Pour 1 ounce of creme de cassis into the bottom of the 8 flute glass.
• Top each with champagne and garnish with a twist of lemon.

Steps:

• Chill 1 champagne flute that has been filled with ice cubes. Discard the ice before filling the glass with the cocktail.
• Squeeze the orange rind to allow its oils to rise to the surface. Rim the glass with the rind, and then drop it into the glass. Pour in the Creme de Cassis, and fill the rest of the glass 3/4 of the way with the sparkling white wine.
• Garnish the drink with the grapes. Cheers!