kir royale sorbets
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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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yield
6 -8
method
Refrigerate/Freeze
Ingredients For kir royale sorbets
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1 1/2 csugar
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2 cwater
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grated rind of 1 orange and 1 lemon
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1/4 cfresh lemon juice
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2 1/2 ccold, dry champagne
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2 Tbspbrandy
- CASSIS SAUCE:
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10 ozcurrant jelly
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3 Tbspcreme de cassis
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1 Tbspsugar
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2 tsplemon juice
How To Make kir royale sorbets
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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