Sorbet Au Champagne Recipes

Steps:

• Process the rose petals with the sugar in a food processor until the mixture turns into a smooth paste, about 30 seconds; stop to scrape down the sides as necessary. Add 1/2 cup of the water and process for about 10 seconds. Add the remaining 2 1/2 cups water, the lemon juice, Champagne, and rose water if using. Pour the liquid through a fine sieve. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Steps:

• In a saucepan, mix sugar and water.
• Bring to a boil over medium heat, stirring often until sugar is dissolved.
• Boil for about 1 minute until syrup is clear.
• Let cool In a mixing bowl, combine champagne, syrup and lemon juice.
• In a seperate bowl, beat egg white until stiff, then gently whisk into champagne mixture.
• Pour into ice cream maker and freeze according to manufacturer's instructions.
• Alternatively, pour into shallow pan, cover and freeze for 2 hours or until firm.
• Break into chunks, and puree in food processor or blender until smooth.
• Spoon into airtight container and freeze for 20 minutes.
• May make ahead of time and soften in refrigerator 10 minutes before serving.
• May substitute sparkling cider for a nonalcoholic version.

Steps:

• Scoop sorbet into a champagne flute. Fill with chilled Champagne or Prosecco; stir.

Steps:

• Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
• Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
• Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

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.