Friday, November 7, 2014

Champagne cocktail sorbet

Champagne is wonderful for a very special occasion, but a good dry Cava or Asti also makes an excellent sorbet. This is a very crisp and crumbly sorbet, so serve it in well-chilled glasses straight from the freezer.

* Makes about 2 pints
  • 1 1/2 cups water, chilled
  • 1/2 cup grapefruit juice
  • 1 cup superfine sugar
  • 1 1/2 cups champagne or sparkling dry white wine, chilled
  • 1 medium egg white
Mix the water, grapefruit juice, and sugar together. Chill until the sugar has dissolved. Stir in the champagne or sparkling wine. Pour into an ice cream maker and process according to the manufacturer’s instructions, or into a freezer container and freeze using the hand-mixing method. Churn until it becomes slushy.

Whisk the egg white until it forms soft peaks. Add it to the bowl of sorbet while churning, or fold into the mixture in the freezer container. Continue until firm. Freeze for at least 20 minutes to firm up before serving. Serve the sorbet directly from the freezer, because it melts very quickly.

Before serving, freeze the glasses briefly, with a drop of brandy, Cassis, or Fraise in the base.

Do not keep for longer than a few days.
Variations:
  • cider cocktail sorbet
Replace the champagne of the basic recipe with the same amount of dry cider. Serve with a shot of Calvados and apple slices.
  • summer punch sorbet
Prepare the basic recipe, replacing the champagne with 1/2 cup Pimm’s diluted with 1/2 cup lemonade and 1/2 cup ginger ale. Top with a sprig of mint or borage.
  • bloody mary sorbet
Prepare the basic recipe, replacing the champagne with tomato juice and using lemon instead of grapefruit juice. Add salt, black pepper, and Worcestershire sauce to taste and serve with a shot of vodka or dry sherry.
  • elderflower cocktail sorbet
Prepare the base recipe, replacing the champagne with nonalcoholic elderflower champagne.