From the Tropics: Champagne Sorbet 
Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert. The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.
This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.
Ingredients:
- 1 pound fresh, ripe, unblemished apricots or mangos.
- 1/2 cup sifted powdered sugar
- 1 cup champagne
Directions:
Peel apricots and cut into wedges. Place apricot wedges, sugar and champagne in blender or food processor; blend until pureed. Freeze in ice cream maker according to manufacturer’s directions, OR for 3 hours, stirring 3 times during freezing. A well made sorbet will have soft, smooth consistency. Serve immediately and Enjoy! Yields 4 servings
Melissa
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Tags: champagne, food blogs, cookingdiva, cooking, panama, food & drink, food, chef melissa
- by Chef Melissa
- March 01, 2007
- 9:01 am
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Comentarios
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Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
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Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
… -
Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
Great job!
Archives
Recetas Deliciosas
- Del Mar a su Mesa: ‘Pie’ de Pescado con Espinacas
- Rollitos de jamón, queso y mostaza
- La Receta del Dia: Pudin de Zapallo con Merengue
- Come on, do not be shy…Bake me. I am the best ever banana…
- Thai Cooking Class: Thot Man Pla (Curried Fish Cakes)
- Pescado Frito (Crispy Fried Whole Fish) EN /ES
- Edible Flowers: The Red Velvet Rose of Love
- Cocina Tradicional de Panamá: Deliciosas Torrejitas de Arvejas - Split Pea Fritters (EN/ES)
- Del Mar a su Mesa: Camarones con Queso Feta y Salsa de Tomate Fresca
- La Receta del Día: Pan de Guineo (Sin Grasa-Fat Free)
Comments
03.01.07 at 08:25 PM |
Yum! That sure looks good on a hot day like today.
——-
03.02.07 at 05:11 PM |
Oh my Lord! I’m running out tomorrow to get an ice cream maker just for this! I love mangoes too and I have a bunch here at the house that are almost ripe!
03.03.07 at 12:45 AM |
Hola interesante trabajo el que haces, me dispongo a hacer un proyecto radial de gastronomia en el cual voy a hablar de chefs internacionales, especificamente latinoamericanos y su trabajo. Como el tuyo me encanto (me dedico a la pasteleria ), te pido permiso para hablar de ti si mi proyecto es aceptado en la radio. Desde Caracas- Venezuela te escribe una nueva admiradora. Gracias de antemano
03.03.07 at 08:59 AM |
Hola J.Ho, yes, yes…get an ice cream maker! You’ll have lots of fun
Don Ray: definitely! these hot days ask for a recipe like this
Lianka, gracias por la visita! Con mucho gusto. Un abrazo,
Melissa
03.03.07 at 03:43 PM |
Meli, soy fanatica de los helados y este se ve….sencillamente sensacional!!!!
Besitos!!!
03.10.07 at 12:20 PM |
Uaoooo…. voy a hacerlo para seducir a mi esposo, quien es fanático de los helados!
03.10.07 at 04:22 PM |
Andreina & Zulmy…les prometo que les va a encantar! Luego me reportan como les fue
Un abrazo,
M
03.15.07 at 08:47 PM |
Just the phrase “champagne sorbet” sounds divine.
03.16.07 at 01:54 PM |
Thank you Cate! I agree with you, the name is as delicious as the product itself
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