Happy New Year!
On New Years Day we had half bottle of champagne left over from the night before, and of course I couldn't let it go to waste! So the first thing that came to mind was to make champagne sorbet!
After a quick internet search for a recipe, I found this one at Simply Recipes, which looked and sounded delicious! But halfway into making my sorbet, I realized that I didn't have any fresh grapefruit on hand. So I did another search, and switched over to this recipe at Sugarlaws. After cooking my sorbet mixture on the stove, I tasted it, and it tasted like a really bad cocktail! So I decided to add some heavy cream to mellow it out.
After adding about a cup of heavy cream, I tasted it again, and it had magically transformed into a delicious creamy champagne concoction! So I put it in the fridge to chill for the rest of the day, and later that evening I churned it in my ice cream maker for about 30 minutes. I was a little concerned because even after 30 minutes of churning, it was still quite soft, but I figured that the amount of alcohol in it was the cause. So after it was done churning, I poured the mixture into a freezer-proof container, and let it set in the freezer overnight.
The resulting sherbet (I call it sherbet since the addition of heavy cream no longer qualifies it as a sorbet!) was refreshing and full of champagne flavor.
Here's to a wonderful 2013!
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