YumYum Divas YumYum Recipes: Four Champagne Sorbets, contributed by TwinLakesChef

Recipe Title: Four Champagne Sorbets

Contributed by: TwinLakesChef

Additional Credits for Recipe
CHAMPAGNE SORBET #2
From James Beard

RED WINE AND RASPBERRY SORBET
Paula Wolfert

List of Ingredients
CHAMPAGNE SORBET #1

1 1/4 cups sugar
1 cup water
2 1/2 cups Champagne
3 Tbsp. lemon juice
1 egg white, stiffly beaten

Combine sugar and water in saucepan, bring to a boil and boil for 2 minutes. Cool completely. Blend in the Champagne and lemon juice. Fold in the beaten egg white. Pour into canister of ice cream machine and process for 70-80 minutes.

CHAMPAGNE SORBET #2
From James Beard

1 cup sugar
4 cups water
1 bottle Brut Champagne
juice of 1 1/2 oranges
grated rind of 1 orange

Combine sugar and water in a saucepan, bring to a rolling boil. Boil for 6 minutes. Add Champagne and heat to evaporate the alcohol. Remove from the heat and stir in the orange juice and rind. Chill and pour into canister of ice cream machine. Freeze according to manufacturer’s directions - result will be firm but not rock-hard. (May also be put in a flat pan in the freezer, and stirred and scraped with a fork every 20 minutes or so, to make granita.)

Preparation
CHAMPAGNE SORBET #3

1 bottle Champagne (750 ml)
3/4 cup sugar

Combine champagne and sugar in a saucepan and reduce to approximately 2 1/2 cups. Cool completely, and pour into ice cream machine. Freeze, following manufacturer's directions. Yields approximately one pint.

CHAMPAGNE SORBET # 4
(note: this one is really a Champagne Sherbet, because it contains cream)

1 cup sugar
1 cup water
juice of 1 orange
juice of 2 lemons
2 cups dry white wine or Champagne
1/2 cup whipping cream

Boil together the sugar and water for 5 minutes. Cool completely. Blend in the juices and the wine or Champagne. Chill mixture thoroughly and freeze according to manufacturer’s instructions for your ice cream maker. When freezing is almost complete, whip the cream and fold it into the sorbet mixture. Complete the freezing of the sorbet in the ice cream maker. Garnish with mint leaf, if desired.

RED WINE AND RASPBERRY SORBET
Paula Wolfert
Makes 12 servings

3 cups water
3/4 cup sugar
1 750 ml bottle red wine (best is Zinfandel or other fruity red wine)
1 1/4 pounds fresh raspberries*
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons framboise (raspberry liqueur) or Chambord
additional fresh lemon juice or sugar as needed

Combine water and sugar in a saucepan over low heat and swirl pan gently until sugar dissolves. Increase heat to medium-high, and bring mixture to boil. Allow to boil 5 minutes. Add wine and raspberries and simmer until raspberries lose their shape and appear partially pureed - about 10 minutes. Remove from heat and stir in both juices and the liqueur. Puree the mixture in a food processor or blender. Strain the pureed mixture to remove seeds, allow to cool and refrigerate several hours or overnight to chill thoroughly. Taste the chilled raspberry mixture and adjust lemon juice or sugar as needed. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Store, covered very well, in freezer, but allow to soften slightly before serving. VARIATION: substitute one pound fresh or frozen pitted black cherries for the raspberries.

* Substitute two, 10-ounce boxes unsweetened, frozen raspberries

Cookbook Category
Freezing
Ice Cream/Sorbet

General Cooking/Prep Method
Freezing

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead

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