Friday, July 14

Strawberry Sorbet Champagne Floats

Strawberry Sorbet Champagne Floats




Champagne float recipe

Organic Strawberry Sorbet

1 pound (0.5 kg) organic strawberries, washed and hulled
2/3 cup white sugar
1/2 cup water
1/2 vanilla bean, seeds scraped out
2 TBSP lemon juice
pinch of salt

Place the sugar, vanilla beans and pod and water in a small sauce pan.  Bring to a simmer and stir until the sugar is dissolved.  Remove from the heat and allow to cool to room temperature.  Remove the vanilla pod.

Meanwhile, clean and hull the strawberries.  Purée them in a food processor until completely smooth.  Strain the purée through a fine mesh sieve into a freezer safe bowl.

When the sugar syrup is cool mix it into the strawberry purée.  Add the lemon juice and salt and mix well.  Refrigerate the mixture for at least 2 hours.

Churn the mixture in an ice cream maker according to the manufacturer's directions.  Return the sorbet to the bowl, cover and freeze until solid.

Strawberry Sorbet Champagne Float

Place a scoop of sorbet in the bottom of a wine glass.  Pour champagne or sparkling wine around the sorbet and garnish with fresh blueberries and a sprig of mint.

Strawberry Sorbet


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