Kir Royale Sorbets

Kir Royale Sorbets Recipe

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Megan Stewart


Kir became a favorite drink of mine (cassis and wine), then Kir Royale quickly became a new favorite (cassis and champagne). So when we made this for a dinner party in Scotland, this combined my favorite drink with ice cream! This is well worth the time it takes to freeze multiple times!


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  • 1 1/2 c
  • 2 c
  • ·
    grated rind of 1 orange and 1 lemon
  • 1/4 c
    fresh lemon juice
  • 2 1/2 c
    cold, dry champagne
  • 2 Tbsp

  • 10 oz
    currant jelly
  • 3 Tbsp
    creme de cassis
  • 1 Tbsp
  • 2 tsp
    lemon juice

How to Make Kir Royale Sorbets


  1. Mix sugar and water in saucepan until sugar dissolves. Cook, covered 10 min, stir in rinds. Remove from heat, refrigerate 2 hours until cold. Add lemon juice, champagne and brandy. Strain into a bowl and freeze until 2" in from sides. Beat smooth, repeat freezing and beating 3 times. Freeze solid, beat before serving.
  2. Put jelly, liqueur, and sugar in saucepan. Boil, then simmer until reduced to 1 1/4 cup, smooth and thick. Stir in lemon. Serve sorbet with warm sauce.

Printable Recipe Card

About Kir Royale Sorbets

Course/Dish: Ice Cream & Ices
Main Ingredient: Alcohol
Regional Style: American

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