Champagne Three-Citrus Sorbet

By • January 18, 2012 • 0 Comments



Author Notes: Each time we get a new theme for contest I go shopping and then depending of the products I found and especially of my kitchen equipment, I think about what I would like to prepare. This time of the year there is an abundance of deferent citrus fruits and it is so easy to “mix in mach” them in sweet and savory dishes.
In this recipe, which I am sharing, I would like to highlight the versatility of deferent ways of serving and garnishing a simple and easy to make three citrus sorbet. The champagne in this recipe can be substitute with any sparkling or your favorite wines. I added some heavy cream for a creamier texture to the sorbet recipe but you can make it with Greek-style yogurt or omit it at all. The baked blood orange rounds and broiled grapefruits I learned while watching an episode from Martha Stewarts’ show.
Kukla

Makes 10 to 12 servings

For the Sorbet

  • • 4 cups good quality Champagne
  • • 2 cups granulated sugar
  • • 2 cups water
  • • 2 cups freshly squeezed ruby-red grapefruit juice (5 to 6 grapefruits)
  • • 2 cups freshly squeezed orange juice (7 to 8 oranges)
  • • 1/2 cup freshly squeezed Meyer lemon juice (2 to 3 Meyer lemons)
  • • 1/2 cup heavy cream or whole milk Greek-style yogurt (optional)
  1. Open the champagne bottle 1 to 2 hours before using. Gradually pour champagne, allowing for foaming, into a 2-quart Picher; set aside.
  2. In a medium saucepan over medium-heat, heat sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand until cooled. To the champagne add all of the juices with the pulp; stir until well blended.
  3. Ice Cream Maker method: Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
  4. Freezer method: Pour the sorbet mixture into shallow container, cover and place in the freezer. When it is almost solid, mash it up with a fork and freeze again. When frozen-solid, place in a blender, add the heavy cream or yogurt (if using) and process until smooth. Cover and freeze until ready to serve. Can be prepared 3 days in advance.

For garnishes and citrus-honey caramel

  • • 1 blood orange or Pink Navel orange
  • • Confectioners’ sugar for dusting
  • • 2 ruby-red grapefruits
  • • 1/4 cup freshly squeezed grapefruit juice + segments from 1 grapefruit
  • • 1/4 cup freshly squeezed Meyer lemon juice
  • • 2 tablespoons raw orange blossom honey
  • • A few walnuts or any nuts of your choice
  1. Preheat oven to 250 degrees F. Wash and dry the blood orange; then slice off thin rounds. Arrange on a baking sheet lined with parchment paper or nonstick baking mat; liberally dust each round with confectioners’ sugar. Cook until completely dry, flipping and dusting some more with confectioners’ sugar, about 45 minutes to 1 hour or more.
  2. To make the broiled grapefruit baskets for serving: Heat broiler, place the oven rack about 6 inches from heat. Halve grapefruits and carefully cut out the segments and then membranes with a small sharp knife, trying not to piers the grapefruit halves. Sprinkle the insides of each half with confectioners’ sugar. Broil until browned in spots on top, 3 to 5 minutes.
  3. To make the honey-citrus caramel: In a small saucepan combine the juices and honey and cook over medium-low heat until it starts to boil; then turn-down the heat to low and simmer, swirling the pan occasionally, until thickened and large bubbles appear.
  4. Meanwhile arrange the grapefruit segments and nuts on a plate. Slightly cool the caramel and then pour over the segments and nuts. Place in refrigerator to chill until ready to serve.
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