** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Champagne Sorbet With Wild Strawberries
Date Added:December 07, 2009
Ingredients:
2 1/2 Cups Champagne
1 3/4 Cups Sugar or thai kitchen coconut; (palm) sugar
1. Bring three-quarters of the champagne to a boil in a saucepan.
2. Remove from heat and let cool. Combine the sugar and water in a pan and stir to dissolve sugar.
3. Bring mixture to a boil, and let cook 20 minutes, stirring frequently, until syrup forms a thread when pulled between your thumb and forefinger.
4. Remove from heat immediately. Stir champagne and fruit juices into the sugar syrup; cool.
5. Freeze mixture in a plastic container until hard, several hours or overnight.
6. In the bowl of an electric mixer, beat sorbet until smooth.
7. Return sorbet to freezer until firm. Serve scoops of sorbet on chilled plates or in glasses, garnished with wild strawberries or strawberry slices.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Strawberry, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption, Oranges allergies.
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