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Anders@icecreamnation.org

Sparkling New Year - Kir Royale sorbet

A classy French-inspired frozen treat, based on sparkling wine and blackcurrant liqueur. Not fond of blackcurrant? - Swap it for some peach- or raspberry liqueur!
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Ingredients Method Notes

Ingredients
  

  • 500 ml (about 2.1 cups) sugar syrup (made up of 200 ml (about 4/5 cup) sugar, 2 tbsp lemon juice, 250 ml (about 1 cup) sparkling water)
  • 400-500 ml (1.7-2.1 cups) sparkling wine of good quality (real Champagne optional ;-) )
  • 100 ml (about 0,4 cup) blackcurrant liqueur (like Crème de Cassis).
  • 2 tablespoons inverted sugar like corn syrup, agave nectar or similar
  • Juice of 1 lemon (about 6 tablespoons)
  • optional: 1 whipped-up egg white, or some Italian meringue or some aquafaba, for improved consistency and texture

Method
 

  1. Mix together the sugar syrup. Beat in the inverted sugar.
  2. Blend the sugar syrup, the sparkling wine, the liqueur, and the remaining lemon juice.
  3. If you are cautious, check that the sugar level is appropriate (the Egg test should give a good enough indication).
  4. Churn in your ice cream maker according to instructions (avoid overchurning!)
  5. [if using a raw egg white, whip it lightly-stiff and add to the sorbet base towards the end of the churning. If using Italian meringue or Aquafaba, also add these towards the end of the churning].
  6. Consume on the spot or put in freezer-safe container, cover with plastic film and lid, and put in the freezer.
  7. As this sorbet does not store well (especially if not "boosted" with egg white/Italian meringue/Aquafaba), it should preferably be enjoyed soon after preparation and not saved for a later day!

Notes

Using egg white/Italian meringue/Aguafaba all provide additional stability to the sorbet, which could be something to consider if the sorbet is to be stored for some time before serving. In other words, there would typically be no particular need to add anything if the sorbet is to be enjoyed the same day it is made.
Also - beware that using raw egg whites can be a health hazard: to be avoided, especially when serving children, pregnant women (two groups that ought to avoid alcoholic stuff anyway ...) and the elderly!