cyprus sorbet

This is a versatile sorbet - it's not very sweet, and the champagne lends festivity to any dinner party. I served it as a palate cleanser between courses at the L-cubed tapas dinner, and offered it for dessert at Thanksgiving this year. It's simple to make, and the alcohol content prevents it from turning into a solid sorbet-cube in the freezer. Perhaps add scoop at the bottom of your champagne at midnight on New Year's Eve?

Definitely tailor this to the size of your ice cream maker or cake pan.

1 part grapefruit juice (The fresher, more organic, and tastier, the better. I often use Odwalla's to good effect.)
1 part decent champagne (I generally use a basic Domaine Chandon - either the Brut Classic or the Blanc de Noirs.)
A shot or two of Campari

Combine grapefruit juice and champagne. Add it to your ice cream maker, and start it running. Start dropping in Campari - this will add a little depth, and turn the sorbet a brilliant pink color. You want at least a generous shot for each 3-4 cups of grapefruit-champagne mixer. Freeze according to instructions.

I have a basic Cuisinart freezer-bowl model; I use 2 cups of champagne + 2 cups of grapefruit juice, and a shot and a half of Campari.

You could also make a granita with this recipe - Put the mix of all three ingredients in a glass cake pan, and stick it in the freezer. Every half-hour or so, break up the ice crystals with a fork, and continue freezing until you have a fluffy, snowcone-like texture.

Posted by shock on December 30, 2004 | TrackBack