All Things Ice Cream Blog » sorbet

Ring in the New Year with Champagne Sorbet

Heather — Wed, 31 Dec 2008 15:44:52 +0000

Yes, you read that correct. Champagne sorbet. Elise over at www.elise.com has a great recipe for it.

Champagne Sorbet Recipe

Ingredients

1 1/2 cups sparkling wine or champagne

1 cup white granulated sugar

1 Tbsp light corn syrup

1 teaspoon of lemon and or grapefruit zest

1 1/2 cups fresh grapefruit juice

1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)

Method

1 Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2 Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night. I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

3 Process the mixture in your ice cream maker (like the mega ice cream ball) according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

Makes about 1 quart.

Happy New Year!

Can You Make Sorbet in the Play & Freeze?

Heather — Tue, 12 Aug 2008 15:26:30 +0000

Recently I’ve received a lot of questions about what you can make in the Play & Freeze. The answer is that it is a very versatile ice cream maker. You can make ice cream, sorbet, sherbet, slushies…

So what’s the difference between sorbet and sherbet, you ask? Well, despite the face that sorbet is French for sherbet, they are two different desserts. Sorbet is made with fruit juices or purees and sherbet is made with milk or cream.

Sorbets are very light and icy. Perfect for cooling down this summer. Stephanie Jaworski on JoyofBaking.com has a great Strawberry Sorbet recipe. Although her recipe calls for freezing the sorbet in a stainless steel pan in the freezer, the Play & Freeze works wonderfully for this process. Using the ice cream ball also eliminates the step of having to place the sorbet in a food processer or blender to “fluff” it.

Try it. I guarantee you’ll like it!

Buy your Play & Freeze here: MEGA Play & Freeze Ice Cream Ball

For added fun, try the Light Up Ice Cream Ball