Cooking Light website.
Recipe by Chef Ron Berg of
Minnesota's Gunflint Lodge in Grand Marais, MN.
Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.
Champagne Citrus Sorbet Recipe
Yields: 10 to 12 servings
Prep time: 15 min
4 cups good-quality
2 cups granulated
4 cups water
2 cups fresh-squeezed orange
juice (7 to 8 oranges)
1/2 cup freshly-squeezed
Pop cork from champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart container; set aside.
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes.
Remove from heat, cover, and let stand approximately 10 minutes or until cool.
To the champagne, add the prepared sugar syrup,
orange juice, and lemon juice (do not strain pulp from juices); stir until thoroughly blended.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid,
mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
Can be prepared 3 days in advance. Cover and keep frozen.
Makes 10 to 12 servings.