Kir Royale Sorbets Recipes

Steps:

• Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each
• glass with Champagne. Serve immediately.

Steps:

• Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each glass with Champagne. Serve immediately.

Steps:

• Place 4 Champagne flutes in the freezer for 15 minutes. Remove and add 1 tablespoon of the Chambord to each flute and a few raspberries. Fill each flute to the top with Champagne and serve immediately.

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:

• 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:

• Pour 1/2 to 1 ounce creme de cassis into a chilled flute. Fill the flute with champagne and garnish with a raspberry.

Steps:

• 1. Mix sugar and water in saucepan until sugar dissolves. Cook, covered 10 min, stir in rinds. Remove from heat, refrigerate 2 hours until cold. Add lemon juice, champagne and brandy. Strain into a bowl and freeze until 2" in from sides. Beat smooth, repeat freezing and beating 3 times. Freeze solid, beat before serving.
• 2. Put jelly, liqueur, and sugar in saucepan. Boil, then simmer until reduced to 1 1/4 cup, smooth and thick. Stir in lemon. Serve sorbet with warm sauce.