kir royale sorbets
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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prep time
cook time
method
Refrigerate/Freeze
yield
6-8 serving(s)
Ingredients
- 1 1/2 cups sugar
- 2 cups water
- - grated rind of 1 orange and 1 lemon
- 1/4 cup fresh lemon juice
- 2 1/2 cups cold, dry champagne
- 2 tablespoons brandy
- CASSIS SAUCE:
- 10 ounces currant jelly
- 3 tablespoons creme de cassis
- 1 tablespoon sugar
- 2 teaspoons lemon juice
How To Make kir royale sorbets
-
Step 1Mix 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.
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Step 2Put 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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