We love Kyles Champagne Sorbet, especially when sprinkled with Blueberry-&-Banana-Stuffed Raspberries (you can find the recipe in our archive).
A great sorbet is the result of a perfect balance between its flavor focus and its base ingredient, simple syrup. The simple syrup gives the sorbet its sweetness and texture. Simply defined, it is made of equal parts sugar and water, which are combined and cooked at a low rolling boil for just a few minutes.
Not just for dessert, sweet and tart sorbets act as excellent palate cleansers between courses, readying the mouth for the next adventure. Infusing a sorbet with an aromatic herb lends a savory profile that will add a new dimension to appetizers of chilled shellfish or first courses such as gazpacho.
- 3 cups brut Champagne or sparkling wine, chilled
- 2½ cups simple syrup*, chilled
- 1½ cups bottled spring water, chilled
- 2 lemons, juiced
- *Simple Syrup:
- 2 cups water
- 2 cups granulated sugar
Combine 2 cups water and 2 cups sugar in a small saucepan; bring to a full rolling boil for 2 minutes, remove from heat and cool completely. Once cool, combine with remaining ingredients and place in an ice cream maker.
Freeze according to directions on machine. The freezing process will take approximately 30-40 minutes. When the machine stops, transfer sorbet to a sealable plastic container and place in freezer.