Champagne Lemon Lime Ginger Sorbet Recipes

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LEMON BASIL SORBETTO

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield about 1 quart of sorbetto

Number Of Ingredients 4



Lemon Basil Sorbetto image

Steps:

  • In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
  • Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
  • Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.

2 cups sugar
4 sprigs fresh basil, plus 5 leaves, chopped
Zest of 4 lemons, removed with a vegetable peeler, plus 2 cups lemon juice (from about 10 lemons)
Pinch of kosher salt

LIME, GINGER, AND LEMONGRASS SORBET

Provided by Laura O'Neill

Categories     Ginger     Dessert     Kid-Friendly     Frozen Dessert     Spring     Summer     Lemongrass     Lime Juice     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 4



Lime, Ginger, and Lemongrass Sorbet image

Steps:

  • 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
  • 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
  • 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
  • 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.

2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks' Note)
1/2 cup fresh lime juice (from about 8 limes)

CHAMPAGNE, LEMON, LIME & GINGER SORBET

I love this recipe because I spent hours experimenting and it leaves that real tangy taste in your mouth.

Provided by ace200844

Categories     Frozen Desserts

Time P2DT10m

Yield 2 sorbet, 6-12 serving(s)

Number Of Ingredients 8



Champagne, Lemon, Lime & Ginger Sorbet image

Steps:

  • Bring champagne and sugar to boil.
  • When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes.
  • Add juice and boil for another 8 minutes.
  • Freeze overnight.
  • Mash up the mix until thick liquid.
  • Beat egg whites until stiff peaks.
  • Mix egg whites with mix then freeze overnight again.

Nutrition Facts : Calories 500.5, Fat 0.6, SaturatedFat 0.3, Sodium 34.2, Carbohydrate 82.6, Fiber 1.8, Sugar 69.6, Protein 2.5

1 lime, rind of
1 lemon, rind of
75 g ginger, grated
6 cups champagne (cheap)
2 cups caster sugar
1 lime, juice of
1 lemon, juice of
2 egg whites

FRESH GINGER AND CITRUS SORBET

Categories     Citrus     Ginger     Dessert     Kid-Friendly     Low Sodium     Frozen Dessert     Spring     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8



Fresh Ginger and Citrus Sorbet image

Steps:

  • Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
  • Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
  • Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.

5 cups water
2 cups sugar
3 tablespoons finely chopped peeled fresh ginger
2 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
Fresh mint sprigs

CHAMPAGNE SORBET

I love champagne and it's a natural in desserts. This sorbet captures the airiness and effervescence of the wine, and adding a hint of lemon makes it super-refreshing. Champagnes differ in their sugar contents, which will affect whether or not the sorbet will freeze, so be sure to use Veuve Clicquot yellow label for this recipe.

Yield makes about 3 cups

Number Of Ingredients 4



Champagne Sorbet image

Steps:

  • Stir the champagne, water, simple syrup, and lemon zest and juice together.
  • Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

1 (375ml) bottle Veuve Clicquot champagne, chilled
1 cup (240g) cold water
2/3 cup (165g) Simple Syrup (page 184), chilled
Grated zest and juice of half a lemon

CHAMPAGNE PUNCH WITH GINGER, LEMON, AND SAGE

This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.

Provided by Anna Stockwell

Categories     Cocktail     Champagne     Punch     Christmas     Ginger     Liqueur     Sage     Lemon Juice     Gin     Sparkling Wine     Wine     Friendsgiving     Thanksgiving     Fall     Entertaining

Yield 20 servings

Number Of Ingredients 14



Champagne Punch with Ginger, Lemon, and Sage image

Steps:

  • Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
  • Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
  • Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
  • Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
  • Do Ahead
  • Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.

For the ice ring:
1 lemon, thinly sliced
3-4 sprigs sage
For the punch:
8 strips lemon zest (from 1 lemon)
1/2 large bunch of sage
1/2 cup sugar
1 1/4 cups fresh lemon juice
2 cups gin
2 cups ginger liqueur, such as Canton
6 cups unflavored sparkling water
2 bottles chilled sparkling wine
Special Equipment
A Bundt or tube pan; a large (about 6-quart) punch bowl or mixing bowl

LEMON GINGER SORBET

From "Cooking Light". Nice tart lemon flavour with a tangy gingery aftertaste. Took me a while to get the texture right, but that's because I made it without an ice cream machine.

Provided by Pepita

Categories     Frozen Desserts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 5



Lemon Ginger Sorbet image

Steps:

  • Combine the water and sugar in a large saucepan, and bring to a boil, stirring until the sugar dissolves. Remove from heat, and stir in honey. Cool completely.
  • Grate ginger; place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth together; squeeze cheesecloth bag over a small bowl to measure 1 tablespoon ginger juice. (When I did this step, the juice came pouring out as I grated the ginger, so I was able to skip the straining part),.
  • Combine the sugar mixture, ginger juice, and lemon juice in a large bowl.
  • Pour mixture into the freezer can of an ice-cream machine, and freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
  • *OR* if you don't have an ice cream machine, stir the sorbet every half hour or so to as it is freezing (to break the ice crystals and prevent it from separating) until it reaches the desired consistency. You may have to run it through the blender if it freezes too solid or if it separates into its components; you may also want to take it out of the freezer and leave it in the fridge for 20 minutes immediately before serving to soften it up.

Nutrition Facts : Calories 152.3, Sodium 2.7, Carbohydrate 40.6, Fiber 0.1, Sugar 38.6, Protein 0.2

3 cups water
1 cup sugar
6 tablespoons honey
1 tablespoon ginger juice (from one 2-inch piece of fresh ginger, peeled)
1 cup fresh lemon juice

CHAMPAGNE SORBET

A sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.

Provided by JackieOhNo

Categories     Frozen Desserts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4



Champagne Sorbet image

Steps:

  • Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.).
  • Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
  • The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses, garnished with grapes.

Nutrition Facts : Calories 145.6, Sodium 4.1, Carbohydrate 26.5, Sugar 25.5

1/2 cup sugar
1 cup water
1 cup champagne
red grapes (for garnish)

CHAMPAGNE SORBET

This is Soooo easy and so elegant when having a dinner party. I had this at a wedding as a palate cleanser, it was to die for!

Provided by Mortadella1985

Categories     Frozen Desserts

Time P1DT10m

Yield 8-10 serving(s)

Number Of Ingredients 5



Champagne Sorbet image

Steps:

  • In a small sauce pan on med-high heat add the sugar ,cornsyrup and water. Bring to a boil and stir until sugar is dissolved.
  • Pour this into a stainless steel bowl and let it cool completely.
  • When it is cooled add in your wine or champagne,and the juice from one lemon or lime.
  • At this point you can also add any kind of fruit juice or pureed fruits.
  • Pineapple,strawberry,pear,peach would work great.
  • put the bowl into your freezer,let it sit over night. Check on it every few hours and start scraping it with a spoon,this will give it the texture of sorbet.
  • when it is completely frozen scoop out with an ice cream scoop and enjoy.
  • This is a great dessert no fuss dessert to make ahead of time.

Nutrition Facts : Calories 142.7, Sodium 3.1, Carbohydrate 29.4, Fiber 0.6, Sugar 26, Protein 0.2

3/4 cup water
1 cup sugar
1 tablespoon corn syrup
1 1/2 cups white wine (i use a riesling,its nice and sweet) or 1 1/2 cups sparkling champagne (i use a riesling,its nice and sweet)
1 lemons or 1 lime

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