Monday, June 20, 2011

Homemade strawberry champagne sorbet

We have "The Ultimate Ice Cream Book" by Bruce Weinstein. It's awesome. He has a recipe for raspberry champagne sorbet so I just switched out the berries.

  • 1c sugar
  • 1/2c water
  • 1 quart fresh strawberries (about 1 pound)
  • juice of 1 lime
  • 1c champagne (I used brut since strawberries are sweeter than raspberries)
Make a simple syrup by combining the sugar and water in a small saucepan over low heat. Stire until sugar is dissolved. Remove and cool to room temp.
Place the berries in a blender with the cool syrup and lime juice. Blend until smooth. Pour into ice cream maker and use as directed. Transfer mixture to a freezer-safe container, gently fold champagne in, and freeze for another two hours.

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