You will LOVE this recipe: 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
Felices Pascuas!
Melissa
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Tags: champagne, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa
chef melissa panama recipes recetas receta recipe cook cooks cooking diva cookingdiva panamagourmet gourmet food foods blog foodblog delicious- by Chef Melissa
- April 12, 2006
- 6:47 pm
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Comments
04.12.06 at 09:29 PM |
This is wonderful! I adore this recipe. What lovely ingredients. Thank you.
——-
04.13.06 at 01:41 AM |
Beautiful photo and the recipe looks easy!
Felices Pascuas! Happy Easter to All!
Paz
04.13.06 at 07:45 AM |
Thank you Fran and Paz for your visit! This recipe is really easy to prepare—-just try it and let me know how did it go
Abrazos,
M
04.13.06 at 08:56 AM |
Gosh that looks so yummy. Now I’m just pouting that I not only don’t have an ice cream machine but no peaches or mangoes right now and the idea of getting champagne here is laughable. But I have sugar. LOL Will that be enough?
04.13.06 at 08:58 AM |
oops. apricots. not peaches. Don’t have those either. Not fresh anyways.
04.13.06 at 09:13 AM |
Jajajaj! Nerissa! apricots, peaches, mangoes, pears…you could use anything LOL! No champagne, well, how about white wine??? I want to see that sorbet
04.20.06 at 05:00 PM |
This looks utterly divine!
Thanks for such an amazing recipe - and really, such a fabulous blog. It’s so beautiful and filled with so many great recipes. I will definitely be returning.
Hugs,
Christina
P.S. If you have a moment - please visit my website and let me know what you think of it.
I’m always grateful for feedback.
05.08.06 at 06:59 PM |
Melissa you are always coming up with such gorgeous and wonderful items. I can actually feel the smooth cool texture. Ahhhhh! I need to come to Panama SOON!
05.05.09 at 11:53 AM |
Yes…you are correct..I love this recipe very much..Cool post…Thanks for your recipe…I will try this one and let you know my feedback.
10.27.09 at 01:05 PM |
Thanks for sharing this easy to follow recipes.
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